Vegan Poke Bowl ヴィーガンポケ丼

Ingredients

⅛ white onion

• 1 block fried firm tofu (6.5 oz, 184 g)
• 1 Tbsp sesame oil (roasted)
• 3 Tbsp soy sauce or tamari for gluten free
• ½ Tbsp rice vinegar (I used Mizkan Natural Rice Vinegar)
• 1 tsp chili paste (Sambal Oelek)
• 1 carrot (3.5 oz, 100 g)
• 2- inch English cucumber (2 oz, 60 g)
• ½ watermelon radish (2.5 oz, 70 g)

⅛ red cabbage (3 oz, 90 g)

• 2 green onions/scallions (1 oz, 30 g)

½ avocado (4 oz, 113 g)

• 1 lime
• 2 cups cooked Japanese short-grain brown rice (500 g)
• 2 Tbsp shelled edamame (1 oz, 30 g)
• ½ tsp toasted black sesame seeds
• ½ tsp toasted white sesame seeds

Directions

1. Gather all the ingredients.

To Make Pan-Fried Tofu

1. If you want to serve hot tofu, start preparing the vegetables first (scroll down) and come back to this step later. Otherwise, thinly slice the white onion.
2. Open the tofu package and remove any moisture with a paper towel. Cut the tofu into bite-sized pieces, about 12 pieces.
3. Heat sesame oil in a large frying pan over medium heat and add the white onion.
4. Sauté until the onion is coated with oil. Then add the tofu cubes.
5. Once the tofu is coated with oil, add soy sauce, Mizkan Natural Rice Vinegar, and sambal oelek.
6. Reduce the heat to medium-low and coat the tofu with the sauce. Turn off the heat and remove it from the stove once the tofu is well-coated with the sauce.
7. Julienne the carrot. Cut the carrot into thin slabs and then cut into julienne strips. I use this julienne peeler and cut in half lengthwise.
8. Peel the cucumber skin, leaving some part unpeeled (so it looks nice), and cut into thin slices.
9. Peel the watermelon radish and cut into thin slices.
10. Remove the tough core of the red cabbage and thinly shred.
11. Diagonally cut the green onions/scallions into thin slices.
12. Gently peel the avocado and cut into ½ inch slices.
13. Then cut the avocado into cubes. Cut the lime in half and squeeze the juice over the avocado to prevent it from browning.
14. Serve the cooked brown rice in two large bowls. Place the bulky ingredients first, such as pan-fried tofu, avocado, and red cabbage. Then add the rest of the ingredients. Sprinkle sesame seeds and green onions on top.