Cooking at Home
Ingredients
- 2 cup cooked brown rice
- 2 tbsp rice vinegar
- 1 packet 250 g extra-firm tofu, drained and pressed
- 1/4 cup Kikkoman
- 1 tsp sriracha or hot sauce
- 1 tsp lime juice
- 1/2 tsp ground ginger
- 50 g spinach
- 80 g edamame beans
- 2 medium carrots, shaved or peeled thin strips
- 1 cucumber, finely chopped
- 2 cups red cabbage, finely chopped
- 1 avocado, sliced
- 1 nori sheet, sliced thinly
- 1/4 cup green onions, sliced
- 2 tbsp toasted sesame seeds
For the peanut sauce:
- 2 tbsp Kikkoman Less Salt or Gluten-Free soy sauce
- 1 tbsp rice vinegar
- 1 tbsp water
- 1 tbsp peanut butter
Kikkoman sauce used in this recipe
Naturally Brewed Gluten Free Soy Sauce
Naturally Brewed Less Salt Soy Sauce
TOTAL TIME
55min Serves
2 - 4 Cook time
30min Prep time
25min
55min Serves
2 - 4 Cook time
30min Prep time
25min
Vegan Poke Bowl
Method
- Preheat oven to 180 degrees. Lightly grease a baking sheet.
- Place cooked rice in a bowl, add rice vinegar, salt and pepper; stir.
- Cut tofu into 1 cm cubes. In a medium bowl, add soy sauce, sriracha, lime juice and ginger; stir. Add tofu; stir to coat evenly. Place tofu on the baking sheet in a single layer. Bake for 25 minutes, until crispy.
- To arrange each bowl, divide equally, spinach leaves, edamame beans, carrots, cucumber, red cabbage, avocado, of the nori, green onions and garnish with sesame seeds.
- For the peanut sauce: In a small bowl, add all ingredients. Stir until smooth. Drizzle over poke bowls.
- Serve