Vegan Power Bowl: How to Make the Ultimate Crispy Tofu Poke at Home
The viral Hawaiian dish adapted for vegans or just those sticking to healthy lifestyle.
Just like any piece of clothing, food can also go viral across the internet, which is exactly what happened to the now famous poke.
Created in Hawaii, the dish grew in popularity thanks to the mixture of rice and all kinds of fruits and vegetables, thus making the taste unique and unforgettable. Eventually, the poke went on to have several variants, including a vegan one that includes tofu — here’s the recipe.
Ingredients: 400 g of tofu, 1 cup of short-grain rice, 1 cup of water, 1 cucumber, salt to taste, 1 lime, 1 clove of garlic, 5 g of ginger, 40–60 ml of soy sauce, 1 tsp of sesame seeds, 1 tsp of sesame oil, 1 avocado, 2–3 sprigs of cilantro.
Wrap the tofu in a clean cloth towel or several layers of paper towels. Cover with a cutting board or plate, weigh it down with a small weight, and let it rest for 20 minutes.
Rinse the rice 5–6 times in cold water. Place it in a small pot or saucepan and cover with cold water.
Bring the water to a boil over high heat, cover, and cook on low heat for 10–12 minutes.
Remove the cooked rice from the heat and let it rest under the lid for another 15 minutes.
Slice the cucumbers into thin rounds. Season with salt, stir, and let rest for 10-15 minutes until they release their juices.
Squeeze the juice from the lime. Drain the liquid from the cucumbers, add 1 tablespoon of lime juice, and stir.
Peel the garlic and ginger, then grate them on a fine grater. Mix with the soy sauce, sesame seeds, sesame oil, and 1 tablespoon of lime juice.
Cut the tofu into small cubes, pour the soy marinade over it, mix well, and let rest for 10 minutes.
Dice the avocado flesh. Spoon the warm rice into deep bowls and drizzle with the tofu marinade.
Top the rice with the tofu, cucumbers, and avocado. If you like, add chopped nori, chuk, or other fresh vegetables. Garnish the poke with cilantro.
