Ponzu tofu poke bowl

Method 1

Ingredients

1 tbsp ponzu sauce

½ tbsp rice vinegar

5g ginger, peeled and grated

1 tsp sesame oil

300g silken tofu

100g edamame beans

250g pouch cooked quinoa

100g radishes, sliced

2 carrots, peeled into ribbons

2 spring onions, finely sliced

2 small seaweed thins, crumbled

1 tsp sesame seeds

STEP 1

Combine the ponzu, vinegar, ginger and sesame oil in a bowl. Pat the tofu dry using kitchen paper and tear into chunks, then gently toss in the ponzu mixture.

STEP 2

Pour some boiling water over the edamame and set aside for 2 mins before draining thoroughly and seasoning with salt.

STEP 3

Divide the quinoa between bowls and top with the edamame, radishes and carrots. Spoon over the tofu and drizzle over the remaining dressing before scattering over the spring onions, seaweed and sesame seeds.

Method 2

Ingredients:

- 1 block of firm tofu, pressed and diced

- 1/4 cup soy sauce

- 2 tbsp Ponzu sauce

- 1 tbsp rice vinegar

- 1 tbsp sesame oil

- 1 tsp grated ginger

- 1 clove garlic, minced

- 2 cups cooked sushi rice

- 1 avocado, sliced

- 1 cucumber, thinly sliced

- 1 carrot, julienned

- 1/4 cup edamame beans

- 1/4 cup sliced radishes

- Sesame seeds, for garnish

- Nori seaweed, shredded

Instructions:

1. In a bowl, mix the soy sauce, Ponzu sauce, rice vinegar, sesame oil, ginger, and garlic. Add the diced tofu and let it marinate for at least 30 minutes.

2. In a serving bowl, add a layer of sushi rice.

3. Top the rice with marinated tofu, avocado slices, cucumber slices, julienned carrot, edamame beans, and sliced radishes.

4. Sprinkle sesame seeds and shredded nori seaweed on top for garnish.

5. Enjoy your delicious Ponzu Tofu Poke Bowl!

Comments

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