Ponzu tofu poke bowl
Use silken tofu to make this flavourful poke bowl. It's similar to a Japanese dish called ‘hiyayakko’, which is usually enjoyed at the height of summer
- Preparation:
- Total:
- Serves: 2 persons
Ingredients
- 1tbsp ponzu sauce
- ½tbsp rice vinegar
- 5g ginger , peeled and grated
- 1tsp sesame oil
- 300g silken tofu
- 100g edamame beans
- 250g pouch cooked quinoa
- 100g radishes , sliced
- 2carrots , peeled into ribbons
- 2spring onions , finely sliced
- 2small seaweed thins , crumbled
- 1tsp sesame seeds
Instructions
Step 1
Combine the ponzu, vinegar, ginger and sesame oil in a bowl. Pat the tofu dry using kitchen paper and tear into chunks, then gently toss in the ponzu mixture.Step 2
Pour some boiling water over the edamame and set aside for 2 mins before draining thoroughly and seasoning with salt.Step 3
Divide the quinoa between bowls and top with the edamame, radishes and carrots. Spoon over the tofu and drizzle over the remaining dressing before scattering over the spring onions, seaweed and sesame seeds.