Hawaiian · lunch

Tofu Poke Bowl

Name: Tofu Poke Bowl
Prep time: 20 min
Total time: 20 min
Yield: 2 servings
Cuisine: Hawaiian
Ingredients: Firm tofu, 1/2 block; Brown rice, cooked, 1 1/4 cups; Edamame, shelled, 1 cup; Cucumber, 1/2; Avocado, 1/2; Carrot, 1 small; Radishes, 4; Green onions, 2; Toasted sesame oil, 1 tbsp; Sesame seeds, 1 tbsp; Apple cider vinegar, 1 tbsp; Fresh ginger, 1 tsp grated; Low-sodium soy sauce, 2 tbsp

Marinated tofu cubes over brown rice with edamame, avocado and crunchy vegetables.

20 min2 servings

57633g54g29g

Tofu takes the place of raw fish and soaks up a sesame and ginger marinade. Use rice you already cooked and nothing needs the stove.

Ingredients

Firm tofu1/2 block
Brown rice, cooked1 1/4 cups
Edamame, shelled1 cup
Cucumber1/2
Avocado1/2
Carrot1 small
Radishes4
Green onions2
Toasted sesame oil1 tbsp
Sesame seeds1 tbsp
Apple cider vinegar1 tbsp
Fresh ginger1 tsp grated
Low-sodium soy sauce2 tbsp

Steps

Press the tofu for 10 minutes, then cut it into small cubes.
Whisk the soy sauce, sesame oil, vinegar and ginger. Toss the tofu in it and marinate for 15 minutes.
Slice the cucumber, radishes and green onions, grate the carrot and slice the avocado.
Divide the rice between two bowls and arrange the tofu, edamame and vegetables on top.
Spoon over the leftover marinade and sprinkle with sesame seeds.

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Adapted from Running on Real Food