Description
A colorful tofu and vegetable poke bowl with refreshing and bright flavors.
Ingredients
Units
Scale
- 7 ounces medium firm tofu
- 1 serrano chili, finely chopped
- 1/3 English cucumber, chopped into bite size pieces
- 1 small 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
- Prep the tofu: 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.
- Cut it: Slice the tofu into bite size cubes and add to a plastic container. Set aside.
- Make the poke sauce: Mix all the ingredients for the poke sauce in a bowl and pour over the tofu. Mix well and let marinate for 10 minutes.
- Assembling the poke bowl: Divide rice among two bowls and top with the vegetables and tofu. Pour the sauce over the bowls and serve.
Notes
Use extra firm tofu if you prefer a firmer texture.
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 11.2g
- Sodium: 272mg
- Fat: 20g
- Saturated Fat: 2.7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 77.5g
- Fiber: 7.9g
- Protein: 16.5g
- Cholesterol: 0mg
