Vegan Poke Bowl
Cook Time: 10 minutes
In just under 20 minutes, you can create a colourful vegan meal filled with fresh veggies, brown rice, and pan-fried tofu. The super tasty and healthy recipe contains nutritious ingredients that deliver a delicious mix of flavours and textures. Of course, the sauce brings the entire meal together. The combination of soy sauce, sesame oil, rice vinegar, and chilli paste create a savoury and slightly nutty sauce with just a hint of spiciness!
HOW TO MAKE A VEGAN POKE BOWL
Perfect for a light lunch or healthy dinner, a vegan poke bowl is a quick and simple recipe that can be enjoyed any time of day. There are many variations of this recipe so feel free to add other ingredients to enhance the flavours, such as pineapple cubes or pickled ginger.
INGREDIENTS
● 30g onion
● 90g fried firm tofu
● 10ml sesame oil (roasted)
● 15ml soy sauce
● 5ml rice vinegar
● 3g chilli paste
● 50g carrot
● 30g cucumber
● 35g watermelon radish
● 45g red cabbage
● 1 spring onion
● 50g avocado
● 1⁄2 a lime
● 200g cooked Japanese short-grain brown rice
● 15g shelled edamame
● Toasted black sesame seeds
● Toasted white sesame seeds
INSTRUCTIONS
1. Remove any excess moisture from the tofu with a paper towel. Cut the tofu into bite-sized pieces.
2. Heat sesame oil in a large frying pan over medium heat. Chop the onion into thin slices and add it to the heated pan.
3. Sauté the onion, moving it around to ensure that it is well coated with the oil. Add the tofu cubes. Move the cubes around to coat them with the oil too.
4. Add soy sauce, rice vinegar, and chilli paste to the pan. Reduce the heat to medium-low. Coat the tofu with the sauce. Once the tofu is well-coated, turn off the heat and remove the pan from the stove.
5. Cut the carrot into julienne strips. Peel the cucumber and cut it into thin slices. Peel the radish and cut it into thin slices. Remove the core of the red cabbage and thinly shred it. Cut the spring onion diagonally into thin slices. Peel the avocado and cut it into 1⁄2 cm slices and then into cubes. Squeeze the lime over the avocado.
6. Put the cooked brown rice into a serving bowl. Top with the pan-fried tofu, red cabbage, and avocado. Add the remaining toppings. Sprinkle with spring onion slices and sesame seeds.
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