Tofu Poke Bowl

Ingredients

• Tofu

  Extra firm, prepared with nigari

  1 block or 455g

• Brown rice

  Long-grain, raw

  1 cup or 185g

• Soy sauce

  Regular sodium, Shoyu

  4 tbsp or 64g

• Rice wine vinegar

  1 tbsp or 15g

• Chili Sauce, Sambal Oelek

  Roland

  1 ½ tsp or 8g

• Sesame oil

  Salad or cooking

  1 tsp or 5g

• Garlic

  Raw

  2 clove or 6g

• Ginger root

  Raw

  1 tbsp or 6g

• Onions

  Sweet, raw

  ⅓ onion or 110g

• Cucumber

  With peel, raw

  1 cup slices or 104g

• Radishes

  Raw

  4 medium or 18g

• Red cabbage

  Red, raw

  3 cup, shredded or 210g

• Avocados

  Raw, All commercial varieties

  1 fruit or 201g

• Sesame seeds

  Seeds, whole, roasted and toasted

  1 tbsp or 15g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 medium or 30g

• Fresh cilantro

  Coriander leaves, raw

  3 tbsp or 3g

Directions

1. Press the tofu for at least 30 minutes or overnight to remove excess moisture.
2. Cook the brown rice according to package directions.
3. In a food processor, combine soy sauce, sambal oelek, sesame oil, garlic, ginger, and sweet onions. Add the pressed tofu and let it marinate for 10 minutes.
4. Prepare the remaining ingredients and assemble the bowls with rice, marinated tofu, cucumber, radishes, red cabbage, avocado, sesame seeds, scallions, and cilantro.

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