Name: Poke bowl with marinated tofu
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4 portions
Ingredients: 100 g tofu; 11.25 ml soy sauce; 3.75 ml sesame oil; 0.25 pcs lime; 3.75 ml maple syrup; 0.5 pcs ginger; 62.5 g jasmine rice; 0.25 teaspoon salt; 125 ml water; 0.25 pcs cucumber; 0.5 pcs carrot; 1.5 pcs radish; 0.5 pcs avocado; 37.5 g edamame; 0.5 pcs spring onion; sesame seeds; coriander; soy sauce; lime; chilli peppers

Step by step process

Preparing the rice

1
Rinse the jasmine rice under cold water until the water runs clear - this removes excess starch.
TIP:
Rinsing removes excess starch and yields a more delicate texture. For jasmine rice, use a rice-to-water ratio of 1:1.5, cook for 12-15 minutes, let it rest with the lid on for 5-10 minutes, and fluff the grains.
2
Place the rice in a pot at approximately a 1 to 1.5 rice-to-water ratio (e.g., 1 cup rice : 1.5 cups water), add a pinch of salt. Bring to a boil, reduce the heat to low, cover, and cook 12-15 minutes until the rice has absorbed the water and the grains are tender.
3
Remove the pot from the heat and let the rice rest, covered, for 5-10 minutes. Then fluff with a fork and let it cool slightly so it's suitable for the bowl.

Marinating the tofu

4
Pat the tofu dry with paper towels. It's recommended to press it first (wrap in a towel and weigh down for 15-30 minutes) to remove excess water - it will absorb the marinade better.
5
Cut the tofu into roughly 2 cm cubes. In a large bowl, mix soy sauce, sesame oil, fresh lime juice, optionally maple syrup, and finely grated ginger (season to taste with a little chili).
TIP:
Pressing reduces the water content and improves marinade absorption. Pat the tofu dry before marinating and squeeze out the water (15-30 minutes). The marinade can also be used as a dressing for an even richer flavor.
6
Place the cut tofu into the marinade and mix thoroughly so the pieces are evenly coated. Let marinate for at least 10-15 minutes, ideally 30 minutes for fuller flavor (you can reserve the marinade and warm it slightly before serving as a dressing).

Preparing vegetables and extras

7
Slice the cucumber into thin half-moons, grate or julienne the carrot into thin strips, and slice the radishes thinly.
8
Peel the avocado, remove the pit, and slice into slices or wedges. to prevent browning, lightly drizzle with lime juice. Slice the spring onion on a diagonal into thin rounds.
9
If using frozen edamame, briefly cook for 1-2 minutes according to package instructions and remove from their pods. If using fresh, blanch similarly. Prepare any additional extras (pickled ginger, sliced mango, etc.).
TIP:
Immerse vegetables in boiling salted water for 30-60 seconds, then immediately cool them in cold water and dry. Use in marinades or in pre-cooked doughs. Blanching preserves color, flavor, and crispness.

Assembling the poke bowl

10
Divide the cooked jasmine rice between bowls (roughly 1-1.5 cups of cooked rice per serving). Arrange the marinated tofu and prepared vegetables in the center or around the rice.
11
Add the avocado and edamame, drizzle with a little of the marinade or your chosen sauce (soy, lime, chili mayo, etc.) to add acidity and flavor. If you prefer crispy tofu, use the tip to briefly pan-fry or roast it before marinating.
12
Finish by sprinkling sesame seeds and, if desired, chopped coriander or spring onion, and serve immediately so the rice is warm and the textures remain contrasting.