Name: Tofu Avocado Poke Bowl
Prep time: 7 min
Cook time: 17 min
Total time: 25 min
Yield: 4 servings
Ingredients: 2 tbsp soy sauce (preferably Japanese); 2 tbsp toasted sesame oil; 1 lime lime juice; 1 tsp chilli flakes (crushed dried); 380 g firm tofu (we used Cauldron Original); 500 g brown rice (cooked, cooled); 0.5 pack coriander (0.5 of a 31g pack, roughly chopped); 150 g edamame beans (already podded); 4 null spring onions (sliced); 1 null avocado (1 ripe, peeled, stoned, and cut into large dice); 8 null radishes (trimmed and quartered); 2 tsp black sesame seeds (or regular sesame seeds); 1 sheet nori sheets (cut into thin strips (optional)); null to_garnish coriander sprigs (remaining from 0.5 pack)

Instructions

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1

Whisk together soy sauce (1 tbsp) and toasted sesame oil (1 tbsp), plus the [juice of 1 lime]. Cut the firm tofu (380 g) into cubes and toss gently in this dressing, then sprinkle with chilli flakes (1 tsp) and set aside to marinate for about 30 minutes while you prepare the rest of the ingredients.
2

Stir the remaining soy sauce (1 tbsp) and toasted sesame oil (1 tbsp) into the brown rice (500 g), along with about half the coriander (0.5 pack), roughly chopped. Leave the rest as sprigs, to garnish.
3

Add the edamame beans (150 g) to a pan of boiling water and cook for 3-4 minutes until tender. Drain and refresh in cold water.
4

Divide the [brown rice] between the bowls and add the marinated [firm tofu], [edamame beans], onions (4 spring), avocado (1) and radishes (8), arranging them separately for maximum visual impact. Top with the black sesame seeds (2 tsp) and nori sheets (1 sheet), if using, and tuck in the [coriander sprigs].