Hawaiian Vegetable and Tofu Poke Bowl
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Ingredients
- 400 g firm tofu, cubed
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 300 g sushi rice
- 1 tbsp rice vinegar
- 1 avocado
- 150 g edamame beans (frozen)
- 2 spring onions, sliced
- 1 tbsp toasted sesame seeds
- 100 g shredded red cabbage
Nutrition (per serving)
- Calories
- 591 kcal
- Protein
- 26.9 g
- Carbohydrate
- 64.1 g
- of which sugars
- 2.9 g
- Fat
- 23 g
- of which saturates
- 3.5 g
- Fibre
- 8.4 g
- Salt
- 1.30 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the sushi rice according to the pack instructions, then stir through the rice vinegar.
- 2
Pat the tofu dry and marinate in the soy sauce and sesame oil for 10 minutes.
- 3
Heat a little oil in a frying pan and fry the tofu for 4-5 minutes, turning, until golden on all sides.
- 4
Cook the edamame beans in boiling water for 3-4 minutes, then drain.
- 5
Divide the rice between four bowls, top with the tofu, edamame, avocado and red cabbage, and scatter with the spring onions and sesame seeds.
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