Ingredients
Optional BASE – 1-2 cups of your choice of:
cooked coconut brown rice
kelp noodles or seaweed salad
cucumber or zucchini noodles
baby spinach or mixed greens
Marinated for Tofu:
8
oz extra firm tofu cut into ¾ inch cubes
3
scallions, sliced thinly
1/4
– ½ cup chopped cilantro
1
garlic clove, finely minced ( use a garlic press)
2
tsp grated ginger, or use ginger paste
2
tsp toasted sesame seeds
4
tbsp shoyu or soy sauce (or if GF Braggs Liquid amino, go lighter, it’s more salty)
2
tbsp toasted sesame oil
2
tbsp hijiki seaweed (optional)
for spicy, add a teaspoon garlic chili paste, or chili flakes.
Optional bowl toppings
avocado, sprouts, edamame, grated carrots, grated beets, cucumber, fresh sliced mango, radishes, crispy shallots, shredded cabbage, nori ( sliced thin), seaweed salad, pickled ginger, shiso leaves, furikake, kimchi, siracha
Ponzu sauce (or buy it)
1 1/2
tsp rice wine vinegar
1/8
cup fresh squeezed orange juice (half an orange)
Directions
1.
Press tofu for 20-30 minutes
2.
If cooking rice or noodles,start and cook according to directions on the stove.
3.
Cut tofu into ½- ¾ inch cubes. Place in a bowl.
4.
Mix all marinade ingredients and soak the tofu in it for 15 minutes, mixing once in a while to make sure it's evenly coated. Bonus points if marinading for longer, a couple hours is great.
5.
Bake tofu at 200 C for 20 minutes, until a bit golden but not too tough. Save what's left of the marinade to coat your rice or veggies with.
6.
Make the quick ponzu sauce, combining ingredients in a small bowl.
7.
Assemble bowls – Divide rice (or other base) among two bowls. Pile poke salad high in the center, and surround with your additional toppings (avocado, cucumber, radish, sprouts, etc)
8.
Spoon the fresh ponzu sauce over the veggies and sprinkle with sesame seeds and chili threads (or flakes).
9.
Serve with chop sticks and Sriracha.
By
swaj
