Crispy Tofu Veggie Poke Bowl
Make the most of your veg with this colourful poke bowl. You can swap different toppings in depending on what you unbox each week, too.
Substitutes?
- No carrots? Use shredded red cabbage or cucumber instead.
- No red pepper? Try sliced radishes or cherry tomatoes.
- No avocado? Try with roasted sweet potato chunks instead.
- No coriander? Use parsley, spring onion or chives.
- No cornflour? Use rice flour or plain flour.
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
For the sushi rice:
150 g Sushi rice
1 tbsp Rice vinegar
1 tsp caster sugar
½ tsp Fine salt
For the tofu:
130 g Natural firm tofu
1 tbsp corn flour
2 tbsp sesame oil
1 tbsp soy sauce
1 tbsp Sweet chilli sauce
1 tbsp sesame seeds
Recipe:
- Soak the rice in water for 10 minutes, then drain and add to a saucepan. Add 100ml cold water and bring to the boil. Simmer for 10 minutes with the lid on, then turn off the heat. Set aside to stand for another 15 minutes, keeping the lid on (make sure you cook your rice according to the instructions). Add the vinegar, salt and sugar to a small bowl and mix together. Stir this through the rice.
- Cut the tofu into cubes and pat dry. Add the tofu to 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 herbs. Drizzle with a little lime juice and enjoy!
How to store
Store in an airtight container for up to 3 days.
