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Pinapple Tamarind Grilled Tofu Bowl with Bok Choy & Cashews -

Pulo Grilled Tofu Bowl with Baby Bok Choy & Cashews

  • Author: Brittany at
  • Prep Time: 40 minutes
  • Cook Time: 20 minutes
  • Total Time: 60 minutes
  • Yield: 4 1x
  • Category: Main, Entrée, Bowls
  • Cuisine: Vegan


A simple bowl of grilled & marinated tofu, grilled bok choy, flavourful candied cashews and green onions. A simple rice bowl is taken to flavourful new heights thanks to Pulo's Pineapple Tamarind marinade.


  • 1 bottle Pulo's Pineapple Tamarind marinade
  • 1 350g block tofu, cut into triangle bite-sized pieces
  • 16 baby bok choy, halved
  • 1/2 cup raw cashews, chopped
  • 1 tbsp soy sauce
  • 2 tbsp water
  • green onion, sliced
  • 4 cups cooked short grain rice


  1. Marinate chopped tofu in 1/2-3/4 of a bottle of Pulo's Pineapple Tamarind marinade and refrigerate for 1 hour.
  2. In a medium skillet, toast chopped cashews of medium heat until golden and fragrant. Do not over brown. Add 2 tablespoons of marinade and cook until the cashews are coated but not wet, stirring frequently. Set aside.
  3. In a small saucepan, combine remaining marinade (from marinating the tofu + leftover in bottle) with soy sauce and water. Bring to a boil and then reduce the heat to a low simmer.
  4. Lightly coat grill with oil (I used a small household panini-style grill.) Use a slotted spoon to drain some of the excess marinade from the tofu (the sugars from too much excess marinade will burn on the grill.) Grill the tofu until crisp and slightly charred. Brush with extra marinade for extra flavour near the end of cooking. Grill the bok choy, cut side down, until tender. Brush bok choy with a light coat of marinade and cook for 1 more minute.
  5. Serve grilled tofu and baby bok choy over a bed of white rice. Top with simmered sauce, candied cashews, and chopped green onion. Enjoy!


Pulo is available in Canada and in California (at Cost Plus World Market.) You can make a delicious (albeit completely different tasting) grilled tofu, bok choy, and candied cashew rice bowl using your own marinade. Here's some inspiration: 1/4 cup soy sauce,1/4 cup maple syrup,1/4 cup water, 2 tablespoons olive oil, 2 tablespoons sriracha, 1/2-1 tbsp apple cider vinegar, and 2 cloves garlic (minced). Taste and adjust the marinade to your liking before using it in the recipe.