The ultimate meat-free poke bowl! Fluffy rice laced with crispy tofu, sweet ripe mango, vibrant red cabbage, delicate edamame and a punchy ginger-chilli dressing. Vegan, GF & healthy.
Drain the tofu, then use a tea towel to press down on it several times to remove any excess moisture. Cut the tofu into bite-size cubes and press down on them again until no visible moisture is left on the surface.
Mix together the ginger, soy sauce and chilli flakes in a large bowl. Add the cubes of tofu and mix to combine. Cover and let it marinate for 15 minutes.
Meanwhile, put the rice on to cook according to the packet instructions. Drain and set aside.
Pour the cornflour out onto a plate and season with salt and pepper. Roll and coat each cube of tofu in the cornflour mixture, then shake off any excess.
Heat the oil in a large pan over a medium-high heat. Once hot, add the tofu pieces and fry for 2-3 minutes each side until golden and crispy. Transfer the tofu to a plate lined with kitchen roll to soak up any excess oil.
Divide the rice between bowls and spoon a few tbsp of sauce over each one. Arrange the tofu, mango, red cabbage and edamame beans on top and finish with the nori sheets and sesame seeds (if using). Serve with the remaining sauce drizzled over top.
For varitations and suggestions on this recipe, see within the post.
All leftover components of this recipe will keep for up to 2 days refrigerated in seperate containers. The tofu will lose its crunch, but can be reheated in the oven to crisp it back up.
Vegan: Use maple syrup rather than honey.
A few ingredient notes:
Recipe courtesy of georgieeats.co.uk