Vegan Tofu Poke Bowl

Name: Vegan Tofu Poke Bowl
Cuisine: Hawaiian
Ingredients: 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; 1 1/4 cup short-grain brown rice or approx. 1/2 cup cooked rice per bowl; 2 cups cucumber cut into 1/4 -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

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Vegan Food Recipes

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Ingredients

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

Bowl components

1 1/4 cup short-grain brown rice or approx. 1/2 cup cooked rice per bowl
2 cups cucumber cut into 1/4 -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

Preparation

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 minutes until rice is tender and water is absorbed. Remove from heat and let rest, covered, for 5 minutes. Season with salt and fluff with a fork.
Cut tofu in half lengthwise to make two thinner rectangles, then wrap in clean kitchen towels. Place on a plate or cutting board and weigh down with a heavy object for at least 20 minutes to press.
In a medium bowl, whisk together soy sauce, lime juice, sesame oil, sambal oelek, grated ginger, grated garlic, and sesame seeds to make the marinade.
Once pressed, cut tofu into 1/2 -inch cubes. Add to the marinade, toss to coat, and let marinate for 10-15 minutes, tossing occasionally. Drain tofu, reserving the excess marinade.
Place cucumbers in a colander, add a few pinches of salt, and toss gently. Let sit for 5 minutes, then squeeze to drain liquid and transfer to a bowl.
Assemble the bowls by layering cooked rice, marinated tofu, seasoned cucumber, diced avocado, sliced red cabbage, grated carrot, edamame, sliced green onions, toasted sesame seeds, and sliced nori.