Tofu Poke Bowl
Poke (po-kay) bowls are a traditional hawaiian dish made from rice, a protein, and a selection of fresh and pickled veg. The variety in poke bowls makes them interesting to eat, and they are also packed with a wide range of essential nutrients and prebiotics. This recipe is one of our favourites:
Ingredients (Makes 2 Poke Bowls)
- 2 cups of brown or black rice (black rice is a great source of magnesium).
- 1 vegetable stock cube.
- 450g of firm organic tofu – sesame flavoured.
- 1 red onion thinly sliced.
- 1 carrot cut into half moon slices.
- 1 cucumber cut into half moon slices.
- 1 bunch of choy sum (asian greens).
- 1 bunch of shallots.
- 1 bunch of fresh coriander.
- 2 tbs of sesame seeds.
- 4tbs of whole egg mayonnaise.
- Tamari or soy sauce.
- 2tbs of crispy shallots.
- Cold pressed extra virgin coconut oil.
- 1tsp of sesame oil.
- Apple cider vinegar.
- Add the rice to a medium saucepan with water and the vegetable stock cube and cook until it has softened.
- Pickle the red onion by placing the onion slices into a bowl with the apple cider vinegar and a pinch of salt (use enough apple cider vinegar to cover the onion).
- Roughly chop the choy sum and coriander.
- Cut the carrot and cucumber length ways and then slice to form half moons.
- Thinly slice 2 shallots.
- In a small bowl combine the mayonnaise, a small amount of tamari sauce, the sesame oil, and a tbs of apple cider vinegar.
- Gently whisk the mayonnaise mix until the ingredients have combined to form a creamy dressing.
- Cut the tofu into 2cm cubes.
- Heat a tbs of coconut oil in a medium fry pan and add the tofu. Cook the tofu until it has formed a golden crisp on both sides.
- Remove the tofu from the pan and add the carrot and choy sum. Cook the carrot and choy sum for 2 minutes – they should be warm but crunchy.
- Strain the rice and divide between two bowls.
- Place the tofu, carrot, cucumber, fresh shallots, pickled onion and choy sum around the rice.
- Drizzle the tamari mayonnaise over the tofu and veg.
- Sprinkle with sesame seeds and the fried shallots.