Poke bowls are so much fun to eat. They are like a party on a plate! Try our Japanese twist at your next dinner party.
Serves: 4
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Servings
4
Prep time
Cook time
Recipe
Ingredients
- Soy & Sesame Glazed Tofu
- 500g silken firm tofu, cut into bite-sized cubes
- ¼ cup tamari
¼ cup maple syrup - ¼ cup rice-wine vinegar
¼ tsp sesame oil - 1½ cups water
½ tbsp fresh ginger, finely chopped - 2 tbsp cornflour
-
- Shiitake mushrooms, fresh or dried, soaked in water for 1 hour, then sliced
- Salt & pepper
- 1 cup edamame, pods removed
- ¼ large eggplant, cut into thin slices
- 1 cucumber, sliced into ribbons
- Brown rice noodles, soaked in boiling water for 15 mins, then drained
- ½ cup dried seaweed mix, soaked in cold water for 5 mins
- 4 cups baby spinach leaves
-
- Dressing
- 4 tsp white miso paste
2 tbsp rice-wine vinegar - 1 tsp sesame oil
½ tsp grated ginger - 1 cup water
Method
- Preheat oven to 200°C. Place tofu on oven tray lined with baking paper and bake until the tofu is crusted and golden brown.
- To make glaze, place all glaze ingredients in jar and stir/shake to dissolve cornflour.
- Using wok or large pot, add glaze mixture and stir over high heat constantly until it thickens. When thickened and resembling a glaze, add tofu and stir.
- Turn off heat and stir to coat tofu with sauce.
- Sauté mushrooms in dry frying pan with salt and pepper. Add 2 tbsp water and continue to sauté until water evaporates.
- Cook edamame in boiling salted water for 3 mins, then season with pinch of salt.
- Grill eggplant on chargrill plate or barbecue.
- Mix together all dressing ingredients and place in small bowl for serving.
- To assemble poke bowl, arrange salad ingredients around shallow bowl, add tofu and drizzle dressing over.
- Serve immediately.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
