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Chilli Tofu Poke Bowl

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Ingredients: Serves 4 

  • 1 x 280g pack of extra firm tofu
  • 1 tbsp freshly grated ginger
  • 2 tbsp soy sauce
  • 1 tsp chilli flakes
  • 1 tbsp cornflour
  • 2 tbsp olive oil
  • 1 mango, diced
  • 20 plum tomatoes, sliced
  • 2 carrots, peels and cut into fine strips
  • 2 ripe avocados, finely sliced
  • 250 g edamame beans
  • 300 g rice – a sticky jasmine or coconut rice works well
  • Salt and pepper
  • Toasted sesame seeds to serve

The sauce: 

  • 1 clove of garlic, minced
  • 1 tbsp of fresh ginger, minced
  • 3 tbsp soy sauce
  • 1 tbsp honey
  • 1 tbsp toasted sesame oil
  • ½ a fresh lime

Method:

  1. Drain the tofu, then use a clean towel to press down on it several times to remove any excess moisture. 
  2. Cut the tofu into small cubes and press down on them again until no visible moisture is left on the surface.
  3. In a large bowl, combine the ginger, soy sauce and chilli flakes, then add your tofu and mix. Leave to marinate for 15 minutes.
  4. Meanwhile, put the rice on to cook according to the packet instructions and prepare your vegetables for the poke bowl. Once the rice is done, drain and set aside to cool. 
  5. Pour the cornflour onto a plate and season with salt and pepper then add your tofu to the plate, rolling to coat it generously before shaking off any access.
  6. Heat the oil in a large pan over a medium-high heat. Once hot, add the tofu pieces and fry for 2-3 minutes each side until golden and crispy. Transfer the tofu to a plate lined with kitchen roll to soak up any excess oil.
  7. While the tofu is cooking, mix together all the ingredients for the sauce in a small bowl until combined. 
  8. To serve, divide the rice between bowls, and drizzle over a few tablespoons of sauce. Now arrange your tofu, mango, carrot, tomatoes, edamame and avocado on top and sprinkle with the sesame seeds. Either drizzle more sauce on top or serve on the side.
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Birks Mill,
Sedbergh,
Cumbria,
LA10 5HQ

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