Vegan Poke Bowl

Difficulty

Low

Time

60 min

Author

Kenwood

Ingredients

Servings

2

For the marinated tofu

  • 4 Tbsp soy sauce

  • 3 Tbsp hoisin sauce

  • 1 lime, juice of

  • 1 tsp ginger, freshly grated

  • 200 g tofu, firm, cut in 1.5 cm cubes

For the rice

  • 200 g brown rice

  • water, boiling, as needed

For the vegetables

  • ½ cucumber, medium

  • 1 radish, large

  • 1 carrot, large

To garnish

  • 1 avocado, sliced

  • 180 g pineapple, cut into 1 cm cubes

  • 100 g edamame beans, podded

  • 1 Tbsp sesame seeds

  • 1 handful coriander, leaves only

  • 1 lime, halved

Utensils

1 Bowl medium, 1 Saucepan medium, 2 Serving bowl, Multipro Food Processor Attachment, Thick Slicing Disc, Thin Slicing Disc, Fine grating disc

Instructions

Step 1

Begin by mixing together the soy sauce, hoisin sauce, lime juice and grated ginger in a medium bowl, and add the diced tofu, stirring to coat.

Set aside to marinade for 25 minutes.

Step 2

Cook the rice in plenty of boiling water, according to the packet instructions. 

Drain and rinse in cold water to cool.

Step 3

Using the Thick Slicing Plate of your Continuous Slicer attachment, slice the cucumber.

Change the plate to the Thin Slicing Blade and slice the radish.

Finally, change the plate to the Fine Shredding Plate and shred the carrot.

Step 4

To build the bowls

Place half the cooled rice into the bottom of a bowl. 

Then place handfuls of the vegetables and pineapple in separate piles around the edge and on top of the rice.

Spoon the marinated tofu into the middle of the bowl, with plenty of the sauce.

Sprinkle with sesame seeds.

Tuck in a sprig of coriander and a lime half.

Repeat with the other bowl.

 

Serve