Tofu Poke Bowl

Ingredients · per serving

• ½ medium Cucumber
• 1 sheet Nori sheet
• 1 medium Lime
• 1 medium Avocado
• 2 cloves Garlic
• 1 tbsp Sunflower oil
• ½ medium Ripe mango
• 1 tsp Caster sugar
• 3 tbsp Rice vinegar
• 3 tbsp Vegan mayonnaise
• 100 g Edamame (shelled)
• 1 tsp Fresh ginger
• 1 tsp Sesame oil
• 3 tbsp Soy sauce
• 150 g Sushi rice
• 2 tbsp Pickled ginger
• 300 g Firm tofu
• 2 stalks Spring onion
• to taste Salt
• 1 tsp Sesame seeds
• 1 tsp Light brown sugar
• 1 tsp Sriracha

Instructions

1. Rinse the sushi rice 3 times until water runs clear. Combine with 200ml water in a small pot. Boil, cover, lowest heat 12 minutes, rest 10 min off heat. Mix rice vinegar, sugar and salt in a small bowl, fold gently through the warm rice.
2. Drain the tofu, wrap in 4 sheets of kitchen paper, press firmly for 5 minutes. Cube into 2cm pieces.
3. Marinate the tofu: soy sauce, sesame oil, rice vinegar, grated ginger, minced garlic, brown sugar. Toss the tofu, let sit 10 min.
4. Heat 1 tbsp sunflower oil in a non-stick pan over medium-high heat. Pan-fry the tofu cubes 2 min per side until golden and slightly crispy. Drizzle in the marinade for the last 30 sec to glaze.
5. Cook the edamame to packet (4 min boiling). Drain.
6. Cube the mango and avocado. Thinly slice the cucumber and spring onion.
7. Mix the sriracha mayo: vegan mayo, sriracha, lime juice and a pinch of salt.
8. Build the bowls: sushi rice as base. Arrange the tofu, edamame, mango, avocado, cucumber and pickled ginger in colourful piles. Drizzle sriracha mayo over. Scatter sesame seeds, sliced spring onion, nori strips and a lime wedge.

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