• Cooking Time: 10
• Servings: 4-6
• Preparation Time: 20
• TOFU MARINADE
• 1/4 to 1/3 cup tamari, coconut aminos or soy sauce
• 1 tablespoon rice vinegar or lime juice
• 1/2 tablespoon sambal oelek
• 1 teaspoon sesame oil
• 1-2 garlic scapes, chopped (or 2 cloves garlic, finely chopped)
• 1 inch piece ginger, peeled and finely chopped or grated
• 1 green onions, chopped
• 1 package of firm or extra firm tofu (454 g), cut into 1/2 inch cubes
• BOWL FILLING
• A bit of sesame oil (or sunflower oil)
• 2 green onions, chopped
• Salt, to taste
• 4-6 cups of leafy greens (spinach, kale or swiss chard), chopped
• 1 kohlrabi bulb, peeled and cut in matchsticks
• 1 white turnip, cut in matchsticks (optional)
• 4-5 radishes, sliced
• 1 avocado, diced or sliced (optional)
• 1/3 cup roughly chopped cilantro
• 1 tablespoon sesame seeds (optional - black or white)
• lime wedges
• DYNAMITE SAUCE
• 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
• ASSEMBLY
• 2 cups cooked rice (brown works great) or quinoa

1. Rinse rice well under cool running water using a fine mesh sieve. 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.
3. In a medium bowl or shallow dish, combine the soy sauce, sambal, sesame oil, garlic, ginger and sweet onions. Toss in the tofu and let rest in for 10 minutes.
5. In a small bowl, mix all ingredients of the dynamite sauce. Set aside.
7. Now in a small skillet, heat a bit of sesame oil on medium-high heat. When hot, add the marinated tofu (try not to put too much of the marinate liquid in) and fry a few minutes until the tofu turns golden brown. Turn off heat and set aside.
9. In a small skillet, heat a bit of sesame oil. When hot, add one green onion and sautée a few seconds. Add your leafy greens and sautée until cooked (approx. 5 min). Add a bit of salt, to taste. Turn off heat and set aside.
10. ASSEMBLY:
11. 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 mayo sauce and add a sprinkle of sesame seeds. Enjoy your deconstructed sushi bowl in all its creamy gloriousness!

FEATURING: Kohlrabi, leafy greens (kale, swiss chard or spinach), radishes, green onions, garlic scape and cilantro. A simple poke bowl that our kids loved!