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.

Ingredient

1 tbsp ponzu sauce
½ tbsp rice vinegar
5g ginger, peeled and grated
1 tsp sesame oil
300g silken tofu
100g edamame beans
250g pouch cooked quinoa
100g radishes, sliced
2 carrots, peeled into ribbons
2 spring onions, finely sliced
2 small seaweed thins, crumbled
1 tsp sesame seeds

Direction

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.
Pour some boiling water over the edamame and set aside for 2 mins before draining thoroughly and seasoning with salt.
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.

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Ponzu tofu poke bowl

Ingredient

Direction

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