Rainbow Tofu Poke Bowl
Ingredients
- 1 block extra firm tofu, pressed and cubed
- 2 tbsp tamari
- 1 tbsp rice vinegar
- 1 tbsp maple syrup
- 1 tsp ginger, grated
- 1 tsp garlic, minced
- 1 tbsp hoisin sauce
- 2 tbsp neutral oil of choice, for frying
- 400g watermelon, cubed
- 2-4 tbsp liquid aminos
- 1 lime, juiced
- 3 clove garlic, minced
- 3 tsp sesame oil
- 2 tbsp mirin
- 2 sheets of nori, cut into small, thin strips
- 4 servings cooked rice of choice
- 1/2 small red cabbage, shredded
- 1 small cucumber, sliced
- 2 carrots, julienned
- 4 spring onions, sliced
- sesame seeds
- 4 tbsp vegan sriracha mayo
Preparation
Combine all ingredients for the tofu marinade except the tofu in a small bowl, pour over the tofu, and toss to coat.
Marinate the tofu for at least 30 minutes in the fridge, covered.
Heat oil in a frying pan and fry tofu until golden and crispy on all sides.
Combine all ingredients for the watermelon tuna in a small sealable container and refrigerate for an hour or overnight.
Place the watermelon on a lined baking tray, reserving the marinade, and roast at 300 degrees Fahrenheit for 1.5 hours, checking and rotating occasionally.
Assemble the bowls by adding cooked rice, shredded red cabbage, sliced cucumber, julienned carrots, sliced spring onions, prepared tofu, roasted watermelon tuna, a sprinkle of sesame seeds, and drizzle with vegan sriracha mayo.
