Crispy Tofu & Veggie Poke Bowl
Making the most of Oddbox vegetables with this colourful poke bowl. Substitute the toppings depending on what you get in your Oddbbox each week.
Substitutes?
- No carrots? Use shredded red cabbage or cucumber instead.
- No red pepper? Use sliced radishes or cherry tomatoes instead.
- No avocado? Try with roasted sweet potato chunks instead.
- No coriander? Use parsley, spring onion or chives instead.
- No cornflour? Use rice flour or plain flour instead.
Prep time: 30 minutes
Cook time: 15 minutes
Total time: 45 minutes
Servings: 2
Ingredients:
1 carrot (grated )
1 red pepper (sliced )
1 avocado (sliced )
2 tbsp coriander (chopped )
1 lime
Recipe:
- Soak the rice in water for 10 minutes, then drain and put in a saucepan. Add 100 ml cold water and bring to the boil. Simmer for 10 minutes with the lid on, then turn off the heat, keep the lid on and set aside to stand for another 15 minutes. Then mix the vinegar, salt and sugar in a small bowl, pour over the rice and stir through. Top tip: Check the packet of your sushi rice and adjust cooking times according to that.
- Cut the tofu into cubes, then use a clean tea towel to pat them dry. Put the tofu cubes in a bowl with the cornflour, then toss to coat.
- Heat the sesame oil in a non-stick frying pan and add the tofu. Cook for 4-5 minutes, tossing often until all the sides are golden and crispy. Turn the heat down to low-medium and add the soy sauce and sweet chilli sauce. Toss well to coat and cook until reduced (about 2 minutes). Turn off the heat and add the sesame seeds.
- Divide the rice between two bowls and top with the avocado, carrot, red pepper, crispy tofu and fresh herb. Drizzle with a little lime juice and enjoy!
How to store
Store in an airtight container for up to 3 days.
