Description
A vegan version of the classic poke bowl with bright and savory flavors.
Ingredients
Units
Scale
- 7 ounces medium firm tofu
- 1 serrano chili (finely chopped)
- 1/3 English cucumber (chopped into bite size pieces)
- 1 carrot (shredded)
- 1 avocado (pitted and chopped bite size)
- 1/2 small red bell pepper (chopped bite size)
- 3 radishes (thinly sliced)
- 2 1/2 cups cooked Japanese rice (room temperature)
Poke sauce:
- 2 teaspoons ginger (grated)
- 1 small shallot (thinly sliced)
- 3 tablespoons rice vinegar
- 1/4 cup soy sauce
- 1 1/2 tablespoon mirin
- 2 teaspoons sesame oil
- salt and pepper (to taste)
Instructions
- Wrap tofu in paper towel and set aside for a couple of minutes. Repeat one more time and set aside for a couple of minutes. This is to remove excess water.
- Slice tofu into bite size cubes and add to a plastic container. Set aside.
- Mix all the ingredients for the poke sauce in a bowl and pour over the tofu. Mix well and let marinate for 10 minutes.
Putting the poke bowl together:
- Divide rice among two bowls and top with vegetables and tofu (including the sauce). Serve.
Notes
Use extra firm tofu if you prefer a firmer texture.
Nutrition
- Serving Size:
- Calories: 710
- Sugar: 15.9 g
- Sodium: 940.4 mg
- Fat: 25 g
- Saturated Fat: 4.3 g
- Carbohydrates: 100.5 g
- Fiber: 11.8 g
- Protein: 21.7 g
- Cholesterol: 0 mg
