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Sesame Tofu Poke Bowl with Zucchini Spirals and Ponzu Sauce Recipe

Serves: 2
Prep Time: 15 minutes
30 MIN
Cook Time: 15 minutes


Sesame Tofu Poke Bowl with Zucchini Spirals and Ponzu Sauce

  • 1 pkg. frozen Green Giant* Veggie Spirals Zucchini
  • ½ cup (125 mL) soy sauce
  • 2 tbsp (30 mL) rice vinegar
  • 1 tbsp (30 mL) mirin
  • ¼ cup (60 mL) orange juice
  • 1 tbsp (15 mL) lemon juice
  • Juice of 1 lime
  • 1 cup (200g) medium soft tofu, cut into ¼ inch cubes
  • 1 tbsp (15 mL) sesame oil
  • 1 avocado, cut into ¼ inch cubes
  • ½ cup (125 mL) cooked wheat berries or barley
  • ½ cup (125 mL) radish, thinly sliced
  • 1 tbsp (15 mL) black sesame seeds
  • 1 green onion, sliced
  • 2 seaweed crackers


In a small bowl whisk stir together, soy sauce, rice vinegar, mirin, orange juice, and lemon juice. Squeeze in the juice of 1 full lime. Reserve ½ cup (125 mL) for serving.

Add to the bowl the cubed tofu, marinade for 15 minutes.

In a non-stick sauté pan over medium high heat, add sesame oil and brown tofu on all sides, roughly 4 minutes. Remove from heat and set aside.

In a large pot, boil zucchini as per package instructions. Strain well and transfer noodles to a bowl and cool. Stir in cooked wheat berries (or barley) and 1 tbsp. (15 mL) of dressing. Serve mixture into two bowls. Top with tofu, avocado, radish slices and 1 seaweed cracker. Garnish with green onions and sesame seeds. Serve with dressing.

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