Dive into this vibrant Poke Bowl, where crispy teriyaki tofu meets fresh veggies, sweet mango, and creamy avocado, all drizzled with a zesty pine nut dressing. Bold, colorful, and irresistibly delicious!
Ingredients
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180g (6.5oz) - sushi rice
3 tbsp - rice vinegar
1 tsp - caster sugar
1/2 tsp - fine salt
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220g - Tofu
20g - Corn starch
30 ml - maple syrup
1 tsp - sesame oil
2 tsp - soy sauce
1/2 tsp - garlic granules
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1 cucumber (diced)
3 stalks green onions
1/2 cup (50 g) - pickled red onions
1 fresh mango (diced)
1 cup (150 g) - edamame beans
1 avocado (diced)
Some pickled sushi ginger
Pine Nut Dressing:
100 g - pine nut butter
60 ml - water
2-3 tbsp (45 ml) - juice of 1 lime or half lemon
1/4 tsp - sriracha or other chili paste to taste
1-2 cloves of fresh garlic or 1/3 tsp of dry garlic granules
1 tsp - miso paste
Directions
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Cook the sushi rice according to the packet instructions and while it is cooking prepare the sushi rice dressing. To do this, mix the rice vinegar, sugar, and salt together in a small dish. When the rice is cooked, pour the dressing over the top (while it is still hot) and then stir to coat the rice and fluff it up.
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Wrap the tofu in a clean kitchen towel and place something heavy on top, like a cast-iron skillet, to remove excess moisture. Cut the tofu into small cubes. Place the tofu cubes in a large bowl, and add cornstarch. Mix well. Heat a skillet. Add oil to fry the tofu cubes. Once the oil is hot, add the tofu, and flip until the coating becomes crispy golden.
Also prepare the teriyaki marinade by mixing the maple syrup, sesame oil, soy sauce, and garlic granules together in a small dish. Pour the marinade into a small frying pan over a high heat. When it begins to bubble, turn the heat down to simmering and stir it constantly until it has reduced, turning from watery sauce to a thicker, glaze consistency. Add the crispy tofu to the pan and stir so that the tofu is fully coated in the glaze.
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Put all ingredients for the sauce in a blender or food processor and blend until smooth and creamy (add a little more water if needed). Depending on whether and how much sriracha/chili paste you add, the sauce becomes more or less orange/reddish.
No Bake Matcha Cheesecake
Pumpkin Pecan Bundt Cake
Pine Nut Poke Bowl
Veg.dek
4
25 minutes
25 minutes
Asian
Poke
Dive into this vibrant Poke Bowl, where crispy teriyaki tofu meets fresh veggies, sweet mango, and creamy avocado, all drizzled with a zesty pine nut dressing. Bold, colorful, and irresistibly delicious!
Ingredients
blank
180g (6.5oz) - sushi rice
3 tbsp - rice vinegar
1 tsp - caster sugar
1/2 tsp - fine salt
blank
220g - Tofu
20g - Corn starch
30 ml - maple syrup
1 tsp - sesame oil
2 tsp - soy sauce
1/2 tsp - garlic granules
blank
1 cucumber (diced)
3 stalks green onions
1/2 cup (50 g) - pickled red onions
1 fresh mango (diced)
1 cup (150 g) - edamame beans
1 avocado (diced)
Some pickled sushi ginger
Pine Nut Dressing:
100 g - pine nut butter
60 ml - water
2-3 tbsp (45 ml) - juice of 1 lime or half lemon
1/4 tsp - sriracha or other chili paste to taste
1-2 cloves of fresh garlic or 1/3 tsp of dry garlic granules
1 tsp - miso paste
Directions
blank
Cook the sushi rice according to the packet instructions and while it is cooking prepare the sushi rice dressing. To do this, mix the rice vinegar, sugar, and salt together in a small dish. When the rice is cooked, pour the dressing over the top (while it is still hot) and then stir to coat the rice and fluff it up.
blank
Wrap the tofu in a clean kitchen towel and place something heavy on top, like a cast-iron skillet, to remove excess moisture. Cut the tofu into small cubes. Place the tofu cubes in a large bowl, and add cornstarch. Mix well. Heat a skillet. Add oil to fry the tofu cubes. Once the oil is hot, add the tofu, and flip until the coating becomes crispy golden.
Also prepare the teriyaki marinade by mixing the maple syrup, sesame oil, soy sauce, and garlic granules together in a small dish. Pour the marinade into a small frying pan over a high heat. When it begins to bubble, turn the heat down to simmering and stir it constantly until it has reduced, turning from watery sauce to a thicker, glaze consistency. Add the crispy tofu to the pan and stir so that the tofu is fully coated in the glaze.
blank
Put all ingredients for the sauce in a blender or food processor and blend until smooth and creamy (add a little more water if needed). Depending on whether and how much sriracha/chili paste you add, the sauce becomes more or less orange/reddish.
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