Organic Tofu Poke Bowl
Poke bowl au tofu bio
20 min · Easy · 410 kcal per serving
Ingredients
For one serving.
- Sushi rice(Riz à sushi)100 g
- Firm tofu(Tofu ferme)150 g
- Edamame(Edamame)50 g
- Cucumber(Concombre)0.5
- Avocado(Avocat)0.5
- Soy sauce(Sauce soja)2 tbsp
- Sesame seeds(Graines de sésame)1 tbsp
Preparation
Step by step, from pantry to plate.
Rinse the sushi rice under cold water until the water runs mostly clear, then cook it according to the package directions with water and a pinch of salt.
While the rice cooks, cut the firm tofu into bite size cubes and pat them dry with paper towel.
Heat a nonstick skillet over medium heat and cook the tofu until lightly golden on all sides, about 6 to 8 minutes, turning gently.
Warm the edamame in a small pan or in boiling water for a few minutes, then drain well.
Slice the cucumber and avocado into thin pieces.
Divide the cooked rice between two bowls, then top with tofu, edamame, cucumber, and avocado.
Drizzle the soy sauce over the bowls and finish with sesame seeds and a little black pepper if you like.
Good to know
Let the rice cool for a few minutes before assembling so the avocado stays fresher.
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