Description
These healthy and colourful tofu poke bowls are fun to make and packed with fresh flavour! Enjoy for a vegetarian twist on tuna poke.
Ingredients
For the Tofu Poke
- 1 block, extra firm tofu, drained (approx. 350 g)
- 1/2 cup soy sauce or tamari (120 ml)
- 3 tbsp lime juice
- 1 tbsp sesame oil (15 g)
- 2 tsp sambal oelek (14 g)
- 1 tbsp grated ginger (about 2” piece of ginger)
- 3 cloves garlic, grated (heaping 1 tsp)
- 1 tsp sesame seeds
For the Bowls:
- 1 1/4 cup short-grain brown rice (or approx. 1/2 cup cooked rice per bowl)
- 2 cups cucumber, cut into ¼-inch diagonal half-moons (225 g)
- 1 tbsp rice wine vinegar or lime juice (15 mL)
- 1 avocado, diced
- 2 cups red cabbage, thinly sliced (150 g)
- 1 large carrot, peeled and grated (90g/1 cup packed)
- 1 cup edamame (178 g)
- 4 green onions, thinly sliced
- 2 tbsp toasted sesame seeds
- 2 large sheets nori thinly sliced with scissors, or crumbled seaweed snacks
Instructions
- Cook Rice: To a medium pot, add rice and 2 cups of water. Bring to a boil, then cover and reduce heat to low. Simmer for 30-35 min, until rice is tender and water is absorbed. Remove from heat. Let rest, still covered for 5 mins. Season with salt, then fluff rice with a fork.
- Press Tofu: Cut tofu in half lengthwise, so you have two thinner rectangles, then wrap in clean kitchen towels. Place on a dinner plate or cutting board. Weigh tofu down with a heavy object like a cast iron skillet, or large pot for at least 20 minutes.
- Make Marinade: In a medium bowl, whisk together soy sauce, lime juice, sesame oil, sambal, ginger, garlic and sesame seeds.
- Marinate Tofu: Once tofu is pressed, cut into ½-inch cubes. Add tofu pieces to the bowl with the marinade, then toss to coat. Let marinate for 10-15 mins, tossing occasionally. Drain tofu, reserving the excess marinade. (Tip: You could also make the marinade in a Tupperware, then add tofu, seal and shake the container every now and again).
- Make Seasoned Cucumber: Place cucumbers in a colander and add a few pinches of salt. Gently squeeze and toss with your hands until they begin to release liquid. Let sit for 5 mins. Squeeze again, drain and transfer to a small bowl. Add the rice vinegar, and toss to coat; set aside.
- Assemble bowls: Divide rice between four bowls. Arrange tofu, veggies and toasted nori on top. Drizzle with the reserved marinade. Sprinkle with toasted sesame seeds.
Notes
Leftover bowls can be stored in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 521
- Sugar: 7 g
- Fat: 20 g
- Carbohydrates: 66 g
- Fiber: 10 g
- Protein: 23 g