Smoked Tofu & Veggie Poke Bowl

Poke Bowl Obsession

Lately the world has been buzzing about the new poke bowl trend, which is basically the same routine we tend do do over and over again - rediscover. Hawaiian at its roots, this rice based dish is something I fell in love with just like everyone else. Or you're about to.

Why all the buzz? Its versatility is probably something that attracts the most. I believe each and every one of us likes to be a little bit creative at times and the same goes with cooking. Sure, you can use the same ratio of ingredients, use the same type of rice or protein the recipe you chose calls for, but it's nice to have some space to create. Unlike precise baking, in this case you can feel free to play with toppings, finish any leftover veggies from your fridge and experiment with the dressing. 

My poke bowl this time is vegan, but I'll make one with fresh fish soo, too. I used smoked tofu which I pan fried with some soy sauce and maple syrup, brown rice as the base, cooked and fresh veggies, some papaya and a gingery miso paste sauce. It's delicious to eat freshly prepared and it will also make a great lunch box when cold.

 


Serves 1 | Total time: 25 minutes | 1 cup - 250ml | 1 tablespoon - 15ml | 1 teaspoon - 5ml


For the bowl:

  • 80-90g of brown rice, dry (makes about 1 cup cooked)
  • smoked tofu
  • boiled sweet potato (half of a smaller potato)
  • fresh papaya
  • beets pickled in apple juice
  • courgette + a bit of onion and garlic + a bit of fresh ginger
  • avocado
  • arugula
  • sesame seeds
  • coconut oil, maple syrup and soy sauce for cooking

For the dressing:

  • 1 tbsp of sweet white miso paste
  • 1 teasp of rice or white wine vinegar
  • 1 teasp of toasted sesame seed oil
  • 1 teasp of maple syrup or honey
  • 1/2 tbsp of water

 

Prep the Ingredients

Firstly, rinse rice under cold running water until the water becomes clear. Bring to a boil and let simmer until cooked through, but firm. In the meantime, add sweet potato half in a small saucepan and boil in lightly seasoned water until soft when pierced with a fork. Chop up a bit of courgette and fry on a pan with a touch of oil and finely chopped onion, garlic, ginger. Sprinkle with a touch of salt. Cut papaya, avocado and beets into smaller pieces, wash and drain the arugula. Fry tofu with a touch of oil (coconut works well), a bit of maple syrup and soy sauce until crispy. 

Assemble Your Poke Bowl

Add brown rice to a shallow bowl and top with all of the ingredients. Sprinkle sesame seeds on top, you can also add some freshly grated or chopped ginger. Pour dressing on top and dig in.

 

Tried making this at home? Do let me know your thoughts by leaving a comment below or tag @kitchen.julie #kitchenjulie on instagram and @kitchenJulieBlog on facebook