Vegan Poke Bowl with Mango-Soaked Tofu
Ingredients
Tofu marinade
- 1/2 cup mango
- 3 teaspoons soy sauce
- 1/2 cup firm tofu
Seaweed salad
- 50 grams dried seaweed salad
- 1 tablespoon miso
- 1 tablespoon soy sauce
- 1 tablespoon white roasted sesame seeds
- 1 tablespoon sesame oil
- 1 teaspoon rice vinegar
- a pinch of chili flakes
- a pinch of sea salt
Poke bowl components
- 1 cup cooked sushi rice
- 1/2 cup sweet corn
- 1/2 carrot
- 1 avocado
- 1/2 cup cherry tomatoes
- 1/2 cup radish sprouts
- 3 tablespoons tahini sauce
- 3 tablespoons soy sauce
Preparation
Make the mango sauce by mixing mango and soy sauce in a food processor.
Cut the tofu into cubes and soak them in the mango sauce overnight.
Sauté the soaked tofu in a pan until cooked.
Rehydrate the dried seaweed salad by covering it with warm water for 20 minutes.
Prepare the seaweed sauce by mixing miso, soy sauce, sesame seeds, sesame oil, rice vinegar, chili flakes, and salt.
Combine the rehydrated seaweed with the sauce and let it sit for better flavor, or use immediately.
Assemble the poke bowl by placing cooked sushi rice at the base.
Add sweet corn, grated carrot, radish sprouts, cherry tomatoes, sliced avocado, seaweed salad, and the sautéed tofu on top.
Mix soy sauce and tahini sauce in equal proportions and drizzle over the bowl as a finishing sauce.
Tips
Substitute mango with pineapple for a variation in the tofu marinade.
Allowing components to marinate overnight enhances the flavor.
