Gen's Early Summer Poke Bowl #2
Why I Love This Recipe
FEATURING: Kohlrabi, rabioles, leafy greens (kale, swiss chard or spinach), radishes, green onions, and lettuce.
A simple poke bowl that our kids love!
Ingredients You'll Need
1 package of firm or extra firm tofu (454 g), cut into 1/2 inch cubes
2-3 Tbsp tamari or soy sauce
A bit of sesame oil (or sunflower oil) (optional)
2 green onions, chopped
Salt, to taste
4 cups of leafy greens (spinach, kale or swiss chard), chopped
1 cup of lettuce, chopped
1 cup of arugula (or more lettuce or more leafy greens), chopped
1 kohlrabi bulb, peeled and cut in matchsticks (optional)
1 white turnip, cut in matchsticks (optional)
4-5 radishes, sliced
1/3 cup roughly chopped cilantro (optional)
1 tablespoon sesame seeds (optional - black or white)
2 Tbsp Tamara or soy sauce
1 Tbsp sesame oil
1 Tbsp rice vinegar
1 tsp honey (or sugar)
1/4 cup vegan mayo (or mayo of your choice)
1 tsp sriracha
2 cups cooked rice (brown works great) or quinoa
Rinse rice well under cool running water using a fine mesh sieve. Cook rice in instant pot. NOTE: You can also cook it on the stove - in a small saucepan, bring rice and water to a boil, cover, reduce heat to simmer and cook for 25 minutes without disturbing. When done remove lid and let rest about 10 minutes, fluff with fork. Please check your package for cooking directions just in case, this was mine.
In a small bowl, mix all ingredients of the mayo sauce. Set aside.
Now in a small skillet, heat a bit of sesame oil on medium-high heat. When hot, add the tofu and fry a few minutes until the tofu turns golden brown. When starting to brown, add the soy sauce and mix. Turn off heat when sauce is absorbed and set aside.
To serve, add 1/2 of the rice (about 1/2 cup) into your serving dish and arrange the prepared vegetables over top or to the side (leafy greens, radishes, kohlrabi, white turnips). Drizzle with dynamite sauce and add a sprinkle of sesame seeds. Enjoy your deconstructed sushi bowl in all its creamy gloriousness!