Tofu Poke Bowl
This recipe came from Nutrition Action Health Letter. Charlie and I really enjoy making it. (Here is the recipe on the Nutrition Action site.) It's simpler to make than it looks and, surprisingly, we usually have all the ingredients on hand.
Servings 4
Ingredients
Tofu cooking ingredients:
- 16 oz tofu (firm or extra-firm)
- 2 Tbsp peanut oil or other neutral tasting oil
Sauce ingredients:
- 1 tsp cornstarch
- 3 Tbsp soy sauce
- 1 tsp brown sugar
- 1/4 cup water
- 3 cloves garlic, minced
Dressing ingredients:
- 1/4 cup mayonnaise
- 1 Tbsp grated ginger (we buy little frozen cubes at Trader Joe's)
- 1 tsp toasted sesame oil
- 2 tsp water
Other bowl ingredients:
- 3 cups shredded cabbage (purple is nice but not necessary)
- 3 Tbsp white balsamic or rice vinegar
- 1-1/2 cups brown rice, cooked and warmed (we use Seeds of Change Brown Rice and Quinoa)
- 1-1/2 cups edamame, shelled
- 2 scallions, sliced
Instructions
- Squeeze the tofu with a towel to remove excess water.
- Cut tofu into 1/2 inch cubes
- Heat the oil in fry pan on medium heat and then add the tofu. Cook, stirring frequently, 7 to 10 minutes till lightly browned.
- In another small bowl, make the sauce by whisking together the cornstarch, soy sauce, sugar, and 1/4 cup water. (Garlic will be added later.)
- In another small bowl, make the dressing by mixing the mayonnaise, ginger, sesame oil, and 2 tsp. water.
- In a bowl, toss the cabbage with the vinegar.
- Heat up the rice and shelled edamame.
- Once tofu is done, push the tofu aside in the skillet and stir-fry the garlic for about 30 seconds (don't let burn). Stir the soy sauce mixture in with the garlic and simmer until the sauce slightly thickened, 30 to 60 seconds. Mix the tofu with the sauce and cook for a few more seconds.
- Divide the rice, edamame, and tofu into 4 serving bowls. Drizzle with the mayo sauce. Top with scallions and cabbage. Or, you can just put everything out on the table and let people mix their own bowls.