Poke Bowl

Ingredients for 3 servings:

• 250 g rice, e.g. Basmati
• 400 g tofu, natural, firm
• 300g edamame
• 220 g beetroot, cooked and peeled
• 1 mango(s)
• 2 avocados
• 4 tbsp soy sauce
• 4 tbsp sesame oil
• 5 tbsp rice vinegar
• sesame
• sesame oil
• Soy sauce

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

vegan

Wash the rice and boil it in lightly salted water for 10 minutes. Then let it cool, or if you’re in a hurry, pour cold water over it in a sieve. Dice the tofu and fry it in a pan with a little sesame oil and soy sauce. Dice the beetroot, mango, and avocado. To serve, divide the rice among the bowls. Divide the tofu, edamame, beetroot, mango, and avocado over the rice. Mix the sesame oil, soy sauce, and rice vinegar and pour evenly over the bowls. Sprinkle the poke bowls with sesame seeds to finish.