Marinated Tofu Poke Bowl

S E R V E S:  4       |       P R E P:  20 min       |       C O O K:  20 min       |       R E A D Y:  40 min
INGREDIENTS
  • 1 cup black rice

  • 1 pack extra firm tofu 
     

Tofu Marinade

  • 1 tbsp fresh ginger

  • 3 tbsp tamari (or soy sauce)

  • 2 tbsp rice vinegar 

  • ½ tbsp maple syrup

  • 1 tbsp mirin - (optional)

  • ¼ cup water

  • 1/2tbsp olive oil

  • ¼ tsp wasabi - (optional) - chilli flakes are fine too
     

Red Cabbage Slaw

  • ¼ red cabbage, shredded finely

  • 3 tbsp rice vinegar 

  • ½ tbsp maple syrup

  • Salt


For the bowl… or a selection of your favourite!

  • 1 avocado, sliced

  • 1 cup edamame pre-cooked and shelled

  • 1 cucumber, cut into cubes or slices

  • 1 medium carrot shredded 

  • 1 tbsp sesame seeds

  • 3 small nori sheets, sliced - optional


Dressing

  • ¼ cup mayo - (vegan)

  • 2 tsp sriracha - (or any hot sauce)

  • 2 tsp toasted sesame oil

  • 2 tsp water

Screen Shot 2021-04-22 at 4.37.38 PM.png
anh-nguyen-kcA-c3f_3FE-unsplash.jpg
METHOD

For the rice...
 

  1. In a medium pot over medium heat, bring water to a boil. Add rice and a large pinch of salt.
     

  2. Bring pot back to a simmer then lower heat and cook, covered, 18 minutes, or until rice is tender and water is absorbed.

 

For the tofu...
 

  1. Cut the tofu into 1-centimetre slices. Use paper towels to wrap the slices and gently press them to get the water out. Repeat this 2-3 times until most of the water has drained.  After pressing the tofu, proceed to cut the slices into 1cm cubes.
     

  2. For the tofu marinade simply combine the ingredients and set aside. Place the tofu gently into a container just big enough to sit snuggly together. Pour the marinade over the tofu. Cover and leave to marinate at room temperature up to 1 hour or in the fridge overnight.

     

To make the slaw...

  1. Combine the rice vinegar and maple syrup for the slaw in a bowl. Stir well to mix. Add the shredded cabbage and stir well. Season generously with salt. Stir again. Cover and marinate at room temperature for up to 1 hour but it's just as good the next day.

For the dressing…
 

  1. Combine all the ingredients for the sauce in a bowl. Stir well to mix.

Now that you made it this far…. Simply assemble the bowls
 

  • Serve into each bowl: some rice, tofu, red cabbage slaw, carrot, cucumber, avocado, and edamame. Drizzle with the sauce. Sprinkle with sesame seeds. Serve cold or at room temperature.

AVERAGE COST PER SERVE: $8.26