Name: Poke bowl with tofu
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4 portions
Ingredients: 400 g tofu; 45 ml soy sauce; 15 ml sesame oil; 1 pc lime; 15 ml maple syrup; 2 pcs ginger; 250 g jasmine rice; 1 teaspoon salt; 500 ml water; 1 pc cucumber; 2 pcs carrot; 6 pcs radish; 2 pcs avocado; 150 g edamame; 2 pcs spring onion; sesame seeds; coriander; soy sauce; lime; chilli peppers

Step by step process

Cooking the rice

1
Rinse the jasmine rice under cold water until the water runs clear - this removes excess starch. Well-prepared rice is the foundation of a great poke bowl with tofu.
2
Place the rice in a saucepan with a ratio of about 1 part rice to 1.5 parts water (e.g. 1 cup rice to 1.5 cups water), add a pinch of salt. Bring to a boil, reduce the heat to low, cover with a lid and cook for 12-15 minutes until the rice absorbs the water and the grains are tender.
3
Remove the saucepan from the heat and leave covered for 5-10 minutes. Then fluff with a fork and let cool slightly so the rice is ready for the bowl.

Marinating the tofu

4
Pat the tofu dry with paper towels. We recommend pressing it first - wrap in a towel and weigh down for 15-30 minutes - to remove excess water and help it absorb the marinade.
5
Cut the tofu into cubes of about 2 cm. In a larger bowl, whisk together the soy sauce, sesame oil, fresh lime juice, maple syrup if using, and finely grated ginger (season with a little chilli to taste).
6
Add the tofu pieces to the marinade and toss well until evenly coated. Marinate for at least 10-15 minutes, ideally 30 minutes for a deeper flavour - save the marinade and warm it gently before serving as a sauce.

Preparing the vegetables and extras

7
Slice the cucumber into thin half-moons, grate or julienne the carrots, and slice the radishes thinly.
8
Peel and pit the avocado, then slice or wedge it. To prevent browning, squeeze over a little lime juice. Slice the spring onions thinly on the diagonal.
9
If using frozen edamame, blanch briefly for 1-2 minutes according to the packet instructions and pop the beans from their pods. If using fresh, blanch similarly. Prepare any other toppings you like (pickled ginger, sliced mango, etc.).

Assembling the poke bowl

10
Divide the cooked jasmine rice among the bowls (about 1-1.5 cups of cooked rice per serving). Arrange the marinated tofu and prepared vegetables in sections in the centre or around the edges.
11
Add the avocado and edamame, then drizzle with a little of the marinade or your chosen sauce (soy, lime, chilli mayo, etc.) to brighten the flavour. If you prefer crispy tofu, follow the tip about briefly pan-frying it before marinating.
12
Finally, sprinkle with sesame seeds and optionally chopped coriander or spring onions, and serve immediately - the rice will be warm and the textures beautifully contrasting.