Poke bowls are delicious, nutritious and easy to make up for midweek lunches and dinners. Try out this recipe:
Coconut + Edamame Mash:
90g chickpeas
50g coconut milk
140g edamame beans
1/2 lime, juiced
1/2 tsp garlic puree
1 tbsp water
Miso Roasted Tofu:
30g oil
215g tofu
4g tamari
16g white miso
1 tsp garlic puree
1 tsp ginger puree
12g sesame seeds, to garnish
Extra:
250g bag of mixed grains
230g red cabbage, finely sliced
270g broccoli l, halved florets
132g fresh edamame beans
132g fresh peas
Sachet of mixed grains
Chilli sauce
Sesame seeds, garnish
Method
Step 1: To prepare the tofu, cube it into pieces that are 2x2cm. Heat the oil in a large non-stick pan over medium heat. Add the tofu cubes and fry them until golden brown on all sides. Whisk together the tamari, miso, garlic, and ginger puree in a small bowl. Prepare grain as per packet instructions.
Step 2: Add the mixture to the tofu and stir to coat it. Fry the tofu in the miso mixture for 1-2 minutes until fully coated. Set the tofu aside.
Step 3: To make the edamame mash, combine the chickpeas, coconut milk, edamame beans, lime juice, garlic puree and water in a blender. Blend until completely smooth and creamy. Set aside.
Step 4: Serve the grain mix, broccoli, red cabbage, tofu and mash into a bowl. Drizzle the mash with the chilli sauce, and sprinkle the tofu and red cabbage with sesame seeds.
