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Soy Tofu Poke Bowl

Been posting a few tofu recipes and lately and this one is also a favorite of mine. What I like about this bowl is that you can add anything and everything that you have in your cupboard or fridge. It is a great way to use up some rice from the night before or some cabbage that is lingering in the fridge.

It is a great plant-based meal to incorporate into your meal-planning and something that doesn’t take to long to make.

Packed with good quality vegetables, healthy fats, anti-oxidants, fibre and a lean plant-based protein. What a win!!

Ingredients
(makes 2 bowls)

400g Tofu
1 cup black rice
1 tablespoon pickled ginger
½ cup edamame beans
½ avocado
½ small red cabbage, chopped (1 cup)
1 medium carrot, julienne
1 handful bean sprouts
1 sheet nori (seaweed)
Spring onion, for garnish

 

Sauce

¼ cup soya sauce
½ teaspoon honey
2 teaspoons sesame oil
¼ lemon, juiced
½ lime, juiced
½ clove garlic, grated
3cm ginger
2 tablespoons avocado oil (1 for sauce, 1 for cooking veg)
Salt
Pepper

Method

1 Cut up your tofu into 2-3cm sized cubes and place them on a board between two pieces of paper towel, allowing the excess liquid to be strained off.
2 In a mixing bowl add the soya sauce, honey, sesame oil, lemon juice, lime juice, grated ginger, grated garlic, 2 tablespoons of avocado oil, salt and pepper. Whisk all the ingredients together.
3 Remove ¼ of the sauce, place it into a small dish and set aside to use as the dressing for your bowl.
4 Gently place the tofu cubes into the sauce and coat using your hands or a tablespoon.
5 On a medium heated stovetop, place a non-stick pan and add the remaining avocado oil. Gently place the tofu down into the pan, flipping it over after approximately 5 minutes when it has a golden-brown color to it. Cook for another 5 minutes on the other side until all the sides are cooked and golden.
6 In a bowl, place the brown rice as your base. Then layer your julienne sliced carrots, chopped cabbage, chopped seaweed pieces and diced avocado.
7 Add the tofu on top and garnish with fresh pickled ginger, bean sprouts and chopped spring onion.
8 Drizzle the extra dressing on top
9 ENJOY!!

 

Nourish yourself to the sunrise.

Cooked with love,
Sunrise by HM

Nourished yet? Comment on what I should write about next? 

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