Vegan poke bowl with tofu and edamame
Sushi rice in bowls with marinated tofu, edamame, cucumber, carrot, red cabbage and a little avocado, with a dressing of soy, lime, ginger and sesame oil and toasted sesame seeds on top. The tofu and vegetables can be prepared while the rice cooks, or earlier in the day.
- 30 minTime
- 27 minHands-on
- 4Portions
- ≈ 29 krper portion
- 550kcal per portion
Ingredients for 4 portions
- 2 ½ dlSushi rice
- ≈ 3 dlWater
- 4 tbspSoy sauce
- 1 tbspGinger, finely grated
- 1Lime
- 1 tbspSesame oil
- 400 gTofu, firm
- 200 gEdamame, frozen
- ½Cucumber
- 2Carrots
- 200 gRed cabbage
- 2Spring onions
- 1Avocado
- 2 tbspVinegar, rice vinegar
- 1 tspSugar
- to tasteSalt
- 1 tbspSesame seeds, toasted
Method
- Rinse the rice in a sieve under cold water until the water runs almost clear. Put it in a saucepan with the water and bring to the boil with the lid on.
- Simmer the rice over a low heat with the lid on for 10 minutes. Take the pan off the heat and leave the rice to steam, still covered, for another 10 minutes.
- Stir the soy sauce, ginger, lime juice and sesame oil together into a dressing. Cut the tofu into 2 cm cubes and turn them in half the dressing. Leave to marinate while you prepare the rest.
- Boil the edamame in lightly salted water for 3 minutes. Rinse under cold water and drain.
- Dice the cucumber, peel and cut the carrots into fine strips, finely shred the red cabbage and slice the spring onions. Halve, stone and slice the avocado.
- Stir the vinegar, sugar and a pinch of salt together until the sugar dissolves, then fold it into the warm rice.
- Divide the rice between four bowls and arrange the tofu, edamame and vegetables in piles on top. Drizzle with the rest of the dressing and scatter over the sesame seeds.
The cost is estimated from Swedish grocery prices.
