Poke bowls are a traditional Hawaiian recipe. Fresh vegetables and fish are normally the two key ingredients for this recipe. But since we want to keep the beautiful fish in the ocean where they can swim with there friends.. I’m using tofu instead! It’s always fun and easy to veganize a good recipe! 🙂
I used a spiralizer to cut some of my veggies. We also want to give something to the eye right? This recipe is one of my fav’s because it’s so colorfull, healthy and filling! After eating this dish you will be full for a very long time. This prevents me from snacking. And I have all the energy I need to do my job, go to the gym, etc.
Recipe: Poke Bowl
- 1 carrot
- 1 cucumber
- 300gr edamame
- 1 block of tofu
- seasoning for tofu
- 15 radishes
- handfull of bean sprouts
- handfull of coriander
- 300gr gluten-free rice noodles
You can start with preparing any ingredient you like. As long as they end up in the bowl together you succeeded!
To make it a little bit more easy for you, I’ll start with putting on the water for the rice noodles. In the mean time you can start with cutting your veggies. Grab your spirualizer and cut your carrot and cucumber. Next cut the radishes into thin slices. When your water is boiling put in the rice noodles. Cook the rice noodles for 5minutes.
Next we are going to prepare the tofu. Get the tofu out of the package and put it in a towel until most of the water is gone. Then cut your tofu into little cubes. Put a pan on medium heat. Add in some oil. Put the tofu in the pan when the oil is hot. Then add 2TBSP of sesame oil, 2TBSP of siracha sauce and 2TBSP of soy sauce to the tofu. Stir everything around. Add in some sesame seeds if you like. When the tofu is golden brown it’s ready.
Then the final step. Put all your ingredients together in a bowl. You can arrange your ingredients the way you like best! And most importantly: ENJOY!