VEGAN RECIPES: Easy Homemade Tofu Poke Bowl
VEGAN RECIPES: Easy Homemade Tofu Poke Bowl

Hey everyone, hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, vegan recipes: easy homemade tofu poke bowl. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

VEGAN RECIPES: Easy Homemade Tofu Poke Bowl is one of the most favored of current trending foods in the world. It’s appreciated by millions daily. It’s easy, it is quick, it tastes delicious. They’re fine and they look fantastic. VEGAN RECIPES: Easy Homemade Tofu Poke Bowl is something that I have loved my entire life.

To get started with this particular recipe, we must first prepare a few ingredients. You can have vegan recipes: easy homemade tofu poke bowl using 14 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make VEGAN RECIPES: Easy Homemade Tofu Poke Bowl:
  1. Get 250 g sushi rice 🍚
  2. Take 120 ml Saitaku rice vinegar
  3. Take 300 g tofu
  4. Make ready 2 tbsp Kikkoman Soy sauce
  5. Prepare 1 tbsp Sesame oil
  6. Make ready Lime juice
  7. Take 1 Carrot 🥕
  8. Get 1 Cucumber 🥒
  9. Make ready 3 Spring onions
  10. Get 2 ready to eat Avocados 🥑
  11. Prepare Lettuce 🥬
  12. Take 100 g Corns
  13. Take 2 tsp Black Sesame Seeds
  14. Make ready Salt and pepper
Instructions to make VEGAN RECIPES: Easy Homemade Tofu Poke Bowl:
  1. Rinse the rice thoroughly in a strainer or colander under the tap. Once the water that comes out of the rice is completely transparent and therefore clean, you can start boiling the rice. Put in a pan with the 400 milliliters of water and bring to the boil. Then lower the heat and cook the rice for 15 minutes. Turn off the heat and let stand for 10 minutes with the lid on the pan. - (Chef’s Note: Keep in mind that the rice still needs to cool down after cooking. This can easily take an hour.)
  2. Meanwhile, heat the rice vinegar with the salt and pepper in another pan. This is the dressing for the rice.
  3. Pour the dressing over the rice and stir a few times. Allow cooling (if necessary in a large bowl, that goes a little faster) to room temperature.
  4. Meanwhile, mix the soy sauce with Sriracha, sesame oil and lime juice. Cut the tofu into small cubes of 1 x 1 centimeter and marinate in the soy sauce mixture.
  5. Heat the rice vinegar in a small pan and cut the radishes into thin slices. Marinate for five to ten minutes in the vinegar.
  6. Slice the avocado, mango, carrot, cucumber, lettuce and the onions. - Spoon the slightly cooled rice (rather a little warm, then cold) into bowls. - Divide the tofu, avocado, corns, mango slices, carrot and cucumber slices with the lettuce on this. - Top the poke bowl with sesame seeds and possibly chili flakes and serve immediately.

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