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Prawn and Tofu Poke Bowl

This prawn and tofu poke bowl consists of prawn, tofu, crab, avocado, edamame and other toppings and dressed with a creamy tangy sauce.
Course Main Course
Cuisine Asian
Keyword avocado, crab, edamame, healthy eating, prawns
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 4 servings
Calories 765kcal
Author Liza Agbanlog


  • ½ lb prawn , peeled and deveined
  • ½ lb firm tofu , drained and cubed
  • Salt and pepper
  • ½ lb flaked imitation crab meat
  • 4 cups cooked brown rice , for serving


  • 341 ml canned whole kernel corn , drained
  • 8 oz cooked shelled edamame
  • 1 cup julienned carrots
  • 1 cup julienned cooked beets
  • ½ English cucumber julienned
  • 1 avocado sliced


  • 2 tbsp sesame oil
  • 2 tbsp soy sauce
  • 2 tbsp honey
  • 2 tbsp rice vinegar
  • 2 tbsp kewpie mayonnaise

For Garnish:

  • Thinly sliced green onions
  • Roasted black sesame seeds


  • Season the prawn and tofu with salt and pepper. Line them in a single layer on the basket of an air fryer. Cook, in batches at 380 degree F for 10 minutes. Set aside.

Prepare the dressing:

  • In a bowl, combine together the sesame oil, soy sauce, honey and rice vinegar. Add the kewpie mayonnaise and whisk until smooth. Set aside.

To assemble:

  • Scoop a cup of rice into a bowl. Top with the prawn, tofu, crab meat and vegetables. Garnish with the black sesame seeds and green onions. Serve with the dressing.


Calories: 765kcal | Carbohydrates: 95g | Protein: 35g | Fat: 28g | Saturated Fat: 4g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 100mg | Sodium: 1133mg | Potassium: 1188mg | Fiber: 13g | Sugar: 17g | Vitamin A: 5474IU | Vitamin C: 15mg | Calcium: 196mg | Iron: 5mg