Hawaii

Tofu poke bowl

Name: Tofu poke bowl
Total time: 35 min
Yield: 4 servings
Cuisine: Hawaiian
Ingredients: 1 cup sushi rice short grain rice (sushi rice); 4 tsp rice vinegar vinegar; 2 tsp sugar; 1 block firm tofu cubed firm tofu; 2 tbsp soy sauce; 2 tsp sesame oil; 1/2 inch grated ginger; 3/4 cup edamame; 1 diced cucumber; 1 julienned carrot; 1 sliced avocado; 1 sheet in strips nori sheets; 2 tsp sesame seeds; 2 sliced spring onion (green onion, scallion); a pinch salt

Hawaii's raw fish bowl, now with soy glazed tofu. All the crunch, colour and sesame you want.

35 minTime

21 gProtein each

mildSpice

Poke means to cut2 chapters · 1 min read

Make it your way

Grandma's wayShoyu style poke with tofu in place of raw fish.

The original

432kcalsame

21 gproteinsame

7 gfibresame

35minutessame

A tofu poke bowl.

Per serving, worked out from the ingredient table.

Ingredients

Short grain rice (sushi rice)1 cup sushi rice

Vinegar4 tsp rice vinegar

Sugar2 tsp

Firm tofu1 block firm tofu, cubed

Soy sauce2 tbsp

Sesame oil2 tsp

Ginger1.5 cm, grated

Edamame¾ cup

Cucumber1, diced

Carrot1, julienned

Avocado1, sliced

Nori sheets1 sheet, in strips

Sesame seeds2 tsp

Spring onion (green onion, scallion)2, sliced

Salta pinch

Method

4 steps

1Rinse the rice until the water runs clear, then cook it. Season with vinegar, sugar and salt and cool.
2Toss the tofu with soy sauce, sesame oil and ginger and let it sit for 10 minutes. Sear in a hot pan if you like it golden.
3Cook the edamame briefly in boiling water and cool.
4Divide rice between bowls and arrange tofu, edamame, cucumber, carrot and avocado in sections. Spoon over remaining marinade and top with nori, sesame and spring onion.

Serve it like this

Arrange the toppings in colourful sections over cool rice in a wide bowl, with nori strips and sesame on top and soy sauce on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Hawaii

Tofu poke bowl

Hawaii's raw fish bowl, now with soy glazed tofu. All the crunch, colour and sesame you want.

35 minTime

21 gProtein each

mildSpice

Poke means to cut2 chapters · 1 min read

Make it your way

Grandma's wayShoyu style poke with tofu in place of raw fish.

The original

432kcalsame

21 gproteinsame

7 gfibresame

35minutessame

A tofu poke bowl.

Per serving, worked out from the ingredient table.

Ingredients

Short grain rice (sushi rice)1 cup sushi rice

Vinegar4 tsp rice vinegar

Sugar2 tsp

Firm tofu1 block firm tofu, cubed

Soy sauce2 tbsp

Sesame oil2 tsp

Ginger1.5 cm, grated

Edamame¾ cup

Cucumber1, diced

Carrot1, julienned

Avocado1, sliced

Nori sheets1 sheet, in strips

Sesame seeds2 tsp

Spring onion (green onion, scallion)2, sliced

Salta pinch

Method

4 steps

1Rinse the rice until the water runs clear, then cook it. Season with vinegar, sugar and salt and cool.
2Toss the tofu with soy sauce, sesame oil and ginger and let it sit for 10 minutes. Sear in a hot pan if you like it golden.
3Cook the edamame briefly in boiling water and cool.
4Divide rice between bowls and arrange tofu, edamame, cucumber, carrot and avocado in sections. Spoon over remaining marinade and top with nori, sesame and spring onion.

Serve it like this

Arrange the toppings in colourful sections over cool rice in a wide bowl, with nori strips and sesame on top and soy sauce on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Tofu poke bowl

Make it your way

Ingredients

Method

Tofu poke bowl

Make it your way

Ingredients

Method

Make it a meal