Gen's Early Summer Poke Bowl
CATEGORIES
INGREDIENTS
  • 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
DIRECTIONS
  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. Please check your package for cooking directions just in case, this was mine.
  2. 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.
  3. In a small bowl, mix all ingredients of the dynamite sauce. Set aside.
  4. 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.
  5. 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.
  6. 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!
RECIPE BACKSTORY
FEATURING: Kohlrabi, leafy greens (kale, swiss chard or spinach), radishes, green onions, garlic scape and cilantro. A simple poke bowl that our kids loved!