Vegan Poké Bowl with Crispy Tofu and Garlic Coconut Sauce

Ingredients for 4 servings:

• 250 g wild rice
• 300 g tofu, natural
• 1 avocado(s)
• 2 large mushrooms
• 1 carrot(s)
• ½ kohlrabi
• ½ cucumber(s)
• 150 ml soy milk (soy drink)
• 150 g wholemeal breadcrumbs
• 1 piece(s) ginger, thumb-sized
• 2 garlic cloves
• 1 chili pepper(s), fresh
• ½ can coconut milk (400 ml content)
• 1 lime(s)
• 2 tsp, heaped vegetable stock powder
• 2 tbsp soy sauce
• Oil for frying
• salt and pepper

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 40 minutes

About 2 hours in advance, cut the tofu into sticks and marinate with soy sauce, garlic, and chili (chopped). Cook the rice according to the instructions. Grate the carrot. Cut the remaining vegetables: kohlrabi into sticks, avocado, mushrooms, and cucumber into slices. Sauté the mushrooms in oil, season with salt and pepper, and set aside. Remove the tofu from the marinade (reserve the remaining marinade) and coat with soy sauce and breadcrumbs (mixed with a little vegetable stock powder). Fry the tofu sticks in oil until golden brown on all sides. Add the coconut milk to the remaining marinade and lime juice. Mix everything well. Serve the bowl: top with the rice, vegetables, tofu, and finally the sauce. You can vary the ingredients for this bowl according to taste and availability. The bowl can be stored separately from the sauce in the refrigerator (for up to 2 days).