Vegetarian poke bowl

VEGETARIAN POKE BOWL

Portions : 4 - Preparation : 15 minutes - Cooking : 5 minutes

Ingredients

• 30 ml (2 tablespoons) sesame oil
• 15 ml (1 tablespoon) soy sauce
• 15 ml (1 tablespoon) sesame seeds
• 15 ml (1 tablespoon) curry paste
• 400 g (13 1/2 oz) firm tofu, cubed
• 30 ml (2 tbsp.) canola oil
• 45 ml (3 tbsp.) rice vinegar
• 5 ml (1 tsp.) Sambal Oelek
• 15 ml (1 tbsp.) lime juice
• 1 L (4 cups) rice, cooked
• 1 avocado, sliced
• 250 ml (1 cup) bean sprouts
• 250 ml (1 cup) shredded red cabbage
• 250 ml (1 cup) carrots, grated
• 30 ml (2 tablespoons) pickled ginger
• 60 ml (4 tablespoons) coriander leaves
• 1 green shallot, chopped
• salt and pepper to taste

Preparation

1. In a bowl, combine sesame oil, soy sauce, sesame seeds and curry paste. Add tofu cubes and coat with sauce.
2. In a hot frying pan, brown the tofu cubes.
3. In another bowl, prepare the vinaigrette, mixing the canola oil, rice vinegar, Sambal Oelek, lime juice, salt and pepper. Check seasoning.
4. In 4 serving bowls, divide the rice, add a portion of tofu, distribute the avocado slices, mango cubes, cabbage, grated carrots, ginger, coriander and shallot.
5. Top with the prepared vinaigrette.