Poke Bowl

with Tofu, Mango and Edamame

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Instructions

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1 Boil rice

Add the rinsed sushi rice and the measured water to a pan with a lid and bring to a boil over a high heat. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Remove the pan from the heat and keep covered until step 6.

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2 Prep dressing

Meanwhile, very finely chop the chives and red chilli. Juice the limes into a bowl or jar. Add the chives, chilli (spicy!), soy sauce, sesame oil and sweet chilli sauce and whisk or shake until fully combined - this is your dressing. 

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3 Prep vegetables

Slice the cucumber as finely as possible. Rinse the edamame. Peel and chop the mango into cubes.

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4 Prep tofu

Meanwhile, gently press the tofu to remove as much excess liquid as possible. Chop it into bite-size cubes. Add the remaining soy sauce and corn starch to two separate bowls. First, turn the tofu cubes in the soy sauce, then turn it in the corn starch.

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5 Fry tofu

Heat a pan over a medium-high heat with a drizzle of vegetable oil. Once hot, fry the tofu on each side for 2-3 min or until golden brown. Transfer the tofu to a piece of kitchen paper. 

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6 Dress sushi rice

In a small bowl combine the rice vinegar with the salt and sugar. Stir until the sugar and salt have dissolved. Pour the rice vinegar solution over the rice and fold it in gently. Divide the sushi rice among bowls and top it with the edamame, mango, sushi ginger, cucumber and tofu. Drizzle with the dressing and garnish with the coconut flakes.

Tips for fussy eaters

Serve the dressing separately.

Pro tip

Firmly roll the lime on the work surface before slicing it. This will help release more of its juices.

Poke bowls are native to Hawaii and commonly feature raw fish. To keep things vegan, we've substituted it for tofu!

Cooking Time: 30 min

Cals 927 · Prot 39 · Carbs 154 · Fat 25

Dairy-Free

Ingredients

Number of people

Tofu

Firm tofu 500 Grams
Soy sauce 20 ML
Corn starch 90 Grams
Vegetable oil 2 Tbsp

Rice

Sushi rice 150 Grams
Water 300 ML
Rice vinegar 15 ML
Salt 0.5 Tsp
White sugar 5 Grams

Toppings

Cucumber 1 Piece
Edamame beans 150 Grams
Mango 1 Piece
Sushi ginger 40 Grams
Coconut flakes 10 Grams

Dressing

Fresh chives 15 Grams
Large red chilli 1 Piece
Lime 2 Pieces
Soy sauce 20 ML
Sesame oil 15 ML
Sweet chilli sauce 40 Grams

Poke bowls are native to Hawaii and commonly feature raw fish. To keep things vegan, we've substituted it for tofu!

Cooking Time: 30 min

Cals 927 · Prot 39 · Carbs 154 · Fat 25

Dairy-Free

Instructions

photo

1 Boil rice

Add the rinsed sushi rice and the measured water to a pan with a lid and bring to a boil over a high heat. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Remove the pan from the heat and keep covered until step 6.

photo

2 Prep dressing

Meanwhile, very finely chop the chives and red chilli. Juice the limes into a bowl or jar. Add the chives, chilli (spicy!), soy sauce, sesame oil and sweet chilli sauce and whisk or shake until fully combined - this is your dressing. 

photo

3 Prep vegetables

Slice the cucumber as finely as possible. Rinse the edamame. Peel and chop the mango into cubes.

photo

4 Prep tofu

Meanwhile, gently press the tofu to remove as much excess liquid as possible. Chop it into bite-size cubes. Add the remaining soy sauce and corn starch to two separate bowls. First, turn the tofu cubes in the soy sauce, then turn it in the corn starch.

photo

5 Fry tofu

Heat a pan over a medium-high heat with a drizzle of vegetable oil. Once hot, fry the tofu on each side for 2-3 min or until golden brown. Transfer the tofu to a piece of kitchen paper. 

photo

6 Dress sushi rice

In a small bowl combine the rice vinegar with the salt and sugar. Stir until the sugar and salt have dissolved. Pour the rice vinegar solution over the rice and fold it in gently. Divide the sushi rice among bowls and top it with the edamame, mango, sushi ginger, cucumber and tofu. Drizzle with the dressing and garnish with the coconut flakes.

Tips for fussy eaters

Serve the dressing separately.

Pro tip

Firmly roll the lime on the work surface before slicing it. This will help release more of its juices.

Ingredients

Number of people

Tofu

Firm tofu 500 Grams
Soy sauce 20 ML
Corn starch 90 Grams
Vegetable oil 2 Tbsp

Rice

Sushi rice 150 Grams
Water 300 ML
Rice vinegar 15 ML
Salt 0.5 Tsp
White sugar 5 Grams

Toppings

Cucumber 1 Piece
Edamame beans 150 Grams
Mango 1 Piece
Sushi ginger 40 Grams
Coconut flakes 10 Grams

Dressing

Fresh chives 15 Grams
Large red chilli 1 Piece
Lime 2 Pieces
Soy sauce 20 ML
Sesame oil 15 ML
Sweet chilli sauce 40 Grams
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