Now that the warmer months are upon us, this zesty poke bowl is ideal to make for lunch or dinner. Play around with different toppings such as sprouts, kimichi, pomegranate seeds, fresh mango slices, crispy shallots, pickled ginger, tamari roasted almonds etc.
The following recipe makes one serving. If you have a friend over, simply double the recipe.
- • 1 cup cooked brown rice
- • 150gr tofu, diced into cubes
- • ½ tsp black sesame seeds
- • 2 tsp soy sauce
- • 2 tsp sesame oil
- • ½ - 1 small red chilli, (according to taste) deseeded and finely chopped
- • PONZO DRESSING:
- • 1 tbsp rice wine vinegar
- • 1 tbsp mirin
- • 1 tbsp soy sauce
- • 1 tablespoon each fresh lime and orange juice
- Sliced avocado
- edamame beans
- grated carrot
- cucumber, cut into batons
- radishes, thinly sliced
- shredded cabbage
- nori, shredded
- extra black sesame seeds to garnish
Cut tofu into 1cm cubes. Place in a bowl and season to taste with salt and freshly ground black pepper.
Add green onion, sesame seeds, soy sauce, sesame oil and chilli.
Very gently mix to coat evenly.
Make the Ponzu dressing, whisking ingredients in a small bowl.
Assemble bowl: Put the rice into a bowl and then pile with the marinated tofu high in the centre, and surround with additional toppings.
Spoon the fresh Ponzu sauce over the veggies and sprinkle with sesame seeds.
Serve with Sriracha (optional).
Recipe by Janet Mitchell for The Vegan Company. Photography by Benito Martin.
About the Author
Fascinated by food from a very young age, Janet has spent most of her life thinking about food, dreaming about food, being curious about food and definitely eating more than her fair share of luscious food.
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