VEGAN RECIPES: Easy Homemade Tofu Poke Bowl
VEGAN RECIPES: Easy Homemade Tofu Poke Bowl

Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a special dish, vegan recipes: easy homemade tofu poke bowl. One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

VEGAN RECIPES: Easy Homemade Tofu Poke Bowl is one of the most favored of current trending foods in the world. It is easy, it is fast, it tastes yummy. It is enjoyed by millions every day. VEGAN RECIPES: Easy Homemade Tofu Poke Bowl is something which I have loved my entire life. They are fine and they look fantastic.

To get started with this recipe, we have to prepare a few components. You can cook vegan recipes: easy homemade tofu poke bowl using 14 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make VEGAN RECIPES: Easy Homemade Tofu Poke Bowl:
  1. Take 250 g sushi rice 🍚
  2. Make ready 120 ml Saitaku rice vinegar
  3. Make ready 300 g tofu
  4. Get 2 tbsp Kikkoman Soy sauce
  5. Prepare 1 tbsp Sesame oil
  6. Get Lime juice
  7. Make ready 1 Carrot 🥕
  8. Prepare 1 Cucumber 🥒
  9. Make ready 3 Spring onions
  10. Get 2 ready to eat Avocados 🥑
  11. Get Lettuce 🥬
  12. Prepare 100 g Corns
  13. Make ready 2 tsp Black Sesame Seeds
  14. Take Salt and pepper
Steps to make VEGAN RECIPES: Easy Homemade Tofu Poke Bowl:
  1. Rinse the rice thoroughly in a strainer or colander under the tap. Once the water that comes out of the rice is completely transparent and therefore clean, you can start boiling the rice. Put in a pan with the 400 milliliters of water and bring to the boil. Then lower the heat and cook the rice for 15 minutes. Turn off the heat and let stand for 10 minutes with the lid on the pan. - (Chef’s Note: Keep in mind that the rice still needs to cool down after cooking. This can easily take an hour.)
  2. Meanwhile, heat the rice vinegar with the salt and pepper in another pan. This is the dressing for the rice.
  3. Pour the dressing over the rice and stir a few times. Allow cooling (if necessary in a large bowl, that goes a little faster) to room temperature.
  4. Meanwhile, mix the soy sauce with Sriracha, sesame oil and lime juice. Cut the tofu into small cubes of 1 x 1 centimeter and marinate in the soy sauce mixture.
  5. Heat the rice vinegar in a small pan and cut the radishes into thin slices. Marinate for five to ten minutes in the vinegar.
  6. Slice the avocado, mango, carrot, cucumber, lettuce and the onions. - Spoon the slightly cooled rice (rather a little warm, then cold) into bowls. - Divide the tofu, avocado, corns, mango slices, carrot and cucumber slices with the lettuce on this. - Top the poke bowl with sesame seeds and possibly chili flakes and serve immediately.

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