Gen's Simple Poke Bowl (with 2 Sauce Options)


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Serves 4-6 | Prep Time 5 min | Cook Time 25-30 min (it can be less if using Instant Pot to cook your rice)

Why I Love This Recipe

FEATURING: Carrots, cucumbers, cabbage, fresh onion (or green onion), cilantro (optional).

A simpler but colourful version of my early summer poke bowl (https://www.bakespace.com/recipes/detail/Gen%27s-Early-Summer-Poke-Bowl/79806/) that is just as delicious. You'll have two sauce options; a spicier and creamier one (dynamite sauce) or a soy sauce/sesame oil sauce.


Ingredients You'll Need

VEGETABLES FOR BOWL FILLING
1/4 to 1/2 of a cabbage head, chopped
1 pattypan (or 1/2 zucchini), chopped
1-2 carrots, chopped in julienne
1 cucumber, chopped in julienne

TOFU FOR BOWL FILLING - you can also use any other protein of choice or leave it out althogther
Approx. 2-3 Tbsp of neutral tasting oil (ex: sunflower oil)
1 block of tofu (or other protein of choice), cut along the widest part in rectangles 1/2 in thick
Approx. 2 Tbsp of tamari or soy sauce

SAUCE OPTION #1: DYNAMITE SAUCE (Spicy) - serve on the side
4 tablespoons (1/4 cup) tahini
6 – 7 tablespoons water
juice of 1/2 small lemon or splash of apple cider vinegar
2 – 3 teaspoons sriracha, sambal oelek or chili garlic (or your favorite hot sauce)
pinch of salt

SAUCE OPTION #2- Soy sauce base (not spicy) - serve on the side
1 teaspoon sesame oil
1/4 c. soy sauce or Tamari
2 tsp. rice vinegar
2 tsp. sesame oil

FOR SERVING/ASSEMBLY
3 cups rice (brown works great) or quinoa, cooked according to instructions
1-2 fresh onions tops (or 1-2 green onions), chopped
A few handful of cilantro leaves, chopped (optional)
1 tsp. toasted sesame seeds, plus more for garnish


Directions

MAKE YOUR RICE (or quinoa): Rinse rice well under cool running water using a fine mesh sieve. In a small saucepan, bring rice and water to a boil (1:1 ratio of rice to water), 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. NOTE: If using an Instant Pot, your rice should be cooked under high pressure for 4 min (valve turned to 'steaming'). You then just need to wait approx. 10 min before you open up the valve to "venting".

PREPARE YOUR VEGGIES: Cut the veggies according to ingredient list above. Set aside.

MAKE YOUR SAUCE (OR SAUCES): Choose whether you want to make sauce 1 or sauce 2... or make both in 2 separate bowls and let people choose which sauce they want to add. To make the sauce, just take a bowl and mix sauce ingredients together. Set aside.

MAKE THE TOFU: Heat a non-stick skillet on medium-high heat with oil. When hot, put in large tofu rectangles and let them cook for a few minutes (ex: 2-5 minutes). Using a fork, when the side touching the skillet has a nice golden colour, flip each piece. Sautéed another 2-5 minutes until tofu is golden on both sides. Now add the soy sauce and mix it quickly in the pan with the tofu. Turn off heat and set aside. When a little less hot, cut each large tofu rectangles in smaller cubes. Set aside.

TO ASSEMBLE: In each bowl, serve about 1/2 cup (or more) into your serving dish and arrange the prepared vegetables over top or to the side. Drizzle with dynamite sauce OR soy sauce-sesame dressing. Sprinkle cilantro (optional) and green onions on top along with a sprinkle of sesame seeds (optional). Enjoy!


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