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Tofu Poke Bowl with Mango
Originating in Hawaii, the Poke Bowl is traditionally made with rice, marinated fish and the crunch of fresh ingredients. But you can easily mix and match flavours, textures and crunch, just like our friend, @heathlyeating_jo, who swapped out fish for tofu marinated in tamari and maple syrup.
Recipe and image by Jo Ross @healthyeating_jo
INGREDIENTS
- 100g firm tofu
- 20ml Organic Tamari
- 20ml rice vinegar
- 20ml Organic Maple Syrup (to taste)
- 1 cup Organic Medium Grain White Rice, cooked
- 1/2 mango, diced
- 1/2 cucumber, diced
- 1 carrot, grated
- 1/4 red onion, diced
- Handful baby spinach leaves
- Pickled ginger
- Organic White Sesame Seeds and Organic Black Sesame Seeds to serve
DRESSING
- 20ml Organic Tamari
- 10ml rice vinegar
- 5ml Organic Maple Syrup
TIME
15 Minutes
SERVES
1
DIFFICULTY
METHOD
Drain and slice tofu into cubes.
1Mix tamari, rice vinegar and maple syrup in a bowl and add the tofu, tossing to coat each cube.
2Add tufo to a dry frypan at medium heat, and cook for 5 minutes and until caramelised, stirring occasionally.
3Add all ingredients to a bowl, and drizzle with dressing.
4Top with pickled ginger and sprinkle with sesame seeds to serve.
5Lunch
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