Tofu Poke Bowl

Cooking Time
65
Portions
10

Ingredients

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  • g brown rice
  • g Essential Cuisine Aromatic Base
  • g Essential Cuisine Light Veg Stock Mix
  • g ltrs water
  • g firm tofu, diced
  • g bunch spring onion, finely sliced
  • g bunch coriander, finely chopped
  • g cloves of garlic, finely chopped
  • g ginger paste
  • g toasted sesame seeds
  • g gluten free soy sauce
  • g sesame oil
  • g honey
  • g chilli flakes
  • g rice wine vinegar
  • g mirin
  • g gluten free soy sauce
  • g orange juice
  • g fresh lime juice
  • g Essential Cuisine Aromatic Base
  • g cucumber, sliced
  • g shredded red cabbage
  • g avocados – peeled, halved and sliced
  • g edamame beans, peeled
  • g beetroot, sliced

  • 1

    Step 1

    To a large pan add the water, Essential Cuisine Aromatic Base & Essential Cuisine Light Veg Stock Mix & bring to the boil
  • 2

    Step 2

    When boiling, add the rice and cook for around 45 minutes or until cooked. Once cooked, drain and chill
  • 3

    Step 3

    Place the diced tofu in a bowl. Add spring onions, garlic, ginger and sesame seeds
  • 4

    Step 4

    Mix sesame oil, soy sauce and honey in a small bowl, then very gently mix with the tofu to coat evenly
  • 5

    Step 5

    Make the citrus dressing, combining all the ingredients in a small bowl
  • 6

    Step 6

    Assemble bowls – divide rice among ten bowls, then the rest of the garnishes
  • 7

    Step 7

    Spoon the citrus dressing over the veggies and sprinkle with sesame seeds and chilli flakes
  • 8

    Step 8

    Serve with chop sticks and Sriracha

Ingredients

  • 500 g brown rice
  • 40 g Essential Cuisine Aromatic Base
  • 16 g Essential Cuisine Light Veg Stock Mix
  • 2 g ltrs water
  • 1 g firm tofu, diced
  • 1 g bunch spring onion, finely sliced
  • 1 g bunch coriander, finely chopped
  • 6 g cloves of garlic, finely chopped
  • 30 g ginger paste
  • 20 g toasted sesame seeds
  • 100 g gluten free soy sauce
  • 50 g sesame oil
  • 45 g honey
  • 5 g chilli flakes
  • 45 g rice wine vinegar
  • 100 g mirin
  • 100 g gluten free soy sauce
  • 100 g orange juice
  • 45 g fresh lime juice
  • 10 g Essential Cuisine Aromatic Base
  • 200 g cucumber, sliced
  • 150 g shredded red cabbage
  • 5 g avocados – peeled, halved and sliced
  • 150 g edamame beans, peeled
  • 150 g beetroot, sliced