I became absolutely obsessed with the flavors and textures of these delightful little bowls while in California recently.
Hailing from Hawaii, they are made with fish and condiments that involve mysterious sounding ingredients like limu, candlenut and seaweed! In this version, I’ve used more un-mysterious combination of crispy tofu, vinegar, sesame, soy and sweeteners to get that nutty, sweet tang that makes it so delicious and refreshing.
I’ve made this as a large sharing dish for barbecues as well as a smaller dish for a light but filling dinner, just play around with the amounts . You can use any grain you use to speed this up, I just keep lots and lots of brown rice these days made ahead in the fridge.
Something perfect for serving a crowd in the summer and just as delicious for the balmy nights!
A refreshing and delicious vegan poke bowl perfect for your summer barbecue or on its own for a flavorful main course.
- 1 medium ripe mango sliced into strips
- 1 cup edamame
- 1 medium avocado thinly sliced
- 1 medium carrot julienned
- 14oz tofu cut into cubes
- 1 cup brown rice
- 1 tsp black sesame seeds
- 1 cup edamame
- 1 tbsp olive oil
- 1 juice of half a lime
- 1 tbsp reduced sodium tamari or soy
- 2 tbsp rice vinegar
- 1 tbsp maple syrup
- 1/2 tsp sesame oil
- 1/2 tsp sriracha to serve if desired
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Cook rice or prepare your grain of choice. If using brown rice, cook one cup with two cups of water for 50 minutes on a simmer (this is the longest grain to cook, so best to make ahead if timing is an issue).
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Heat a medium pan on high heat with a little olive oil. Fry the tofu until crisp, about 1 -2 minutes each side. Put aside and reduce heat to medium.
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Mix the dressing ingredients well, then coat the crispy tofu in some of the dressing.
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Add tofu back to the pan to caramelize slightly for another minute. Put aside while preparing the rest of the bowl.
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Prepare the bowl ingredients, seasoning with freshly ground pepper and salt. Add tofu then drizzle the dressing over the finished bowl and sprinkle with black sesame seeds. Top with sriracha if desired.
