The Poke vegetarian bowl with crunchy vegetables is a fresh and tasty option designed for those looking for a complete, colorful meal rich in textures. Soft rice as a base, well-marinated and seared tofu cubes for a crunchy note, edamame, creamy avocado, and a selection of crunchy vegetables like carrot, cucumber, and red cabbage.
The sauce made from soy sauce, rice vinegar, and sesame oil ties the dish together with a sweet and sour touch, while sesame seeds and spring onion complete the bowl with fragrance and freshness. Perfect for a quick lunch, a light dinner, or to prepare portions in advance for the week.
Ingredients
- 180 g sushi rice (or short grain rice) (rinsed and cooked according to instructions, cooled)
- 250 g firm tofu (well drained, pressed and cut into cubes)
- 150 g edamame (shelled, steamed or blanched)
- 1 carrot (medium, cut into julienne)
- 1 cucumber (medium, sliced into seedless sticks)
- 80 g red cabbage (thinly sliced for a crunchy contrast)
- 1 avocado (ripe but firm, sliced)
- 1 spring onion (only the green part, thinly sliced)
- 2 tablespoons sesame seeds (lightly toasted for more aroma)
- 2 tablespoons soy sauce (use tamari if you want gluten-free)
- 1 spoon rice vinegar
- 1 spoon mirin (or substitute with a little maple syrup)
- 1 teaspoon sesame oil (toasted, for the sauce)
- 1 teaspoon agave syrup (for a sweet touch (optional))
- 1 spoon olive oil (for sautéing/browning the tofu)
- 0.5 lime (juice for serving)
- 2 tablespoons pickled ginger (gari) (to accompany)
- 0.25 teaspoon salt (or to taste)
Preparation
-
1
Cook the rice: rinse the rice well until the water is clear, cook with the water/rice ratio indicated on the package and let it cool slightly in a large bowl.
Durata indicativa: 15 min
Tip: Spread the rice on a baking tray to cool it more quickly and keep the grains separate.
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2
Prepare the marinade for the tofu: mix 1 tablespoon of soy sauce, 1 tablespoon of mirin, and 1 teaspoon of sesame oil; add the tofu cubes and let marinate for 10-15 minutes.
Durata indicativa: 15 min
Tip: Gently shake the bowl occasionally to distribute the marinade.
-
3
Brown the tofu: heat the olive oil in a non-stick pan and cook the tofu cubes over medium-high heat until they have a golden and crispy surface on all sides.
Durata indicativa: 8 min
Tip: Do not overcrowd the pan to allow an even crust.
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4
Cook or blanch the edamame for 3-4 minutes, drain them and let them rest; prepare the raw vegetables by cutting them into julienne or thin slices.
Durata indicativa: 5 min
Tip: Keep the vegetables in cold water to increase crunchiness.
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5
Prepare the sauce: combine the remaining soy sauce with rice vinegar, agave syrup, and a drizzle of sesame oil; taste and adjust sweetness or acidity.
Durata indicativa: 3 min
Tip: If the sauce is too salty, add a teaspoon of water or lime juice.
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6
Assemble the bowls: divide the warm rice into two bowls, add the crispy tofu, edamame, carrot, cucumber, red cabbage, and avocado slices in separate sections for a clean visual effect.
Durata indicativa: 4 min
Tip: Arranging the ingredients in a radial pattern makes the bowl attractive in photos and inviting at first glance.
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7
Season and garnish: pour the sauce over the bowls, complete with sesame seeds, spring onion, and pickled ginger; serve with lime wedges on the side.
Durata indicativa: 2 min
Tip: Add the sauce just before serving to maintain the crunchiness of the vegetables.
Notes and Tips
Spread the rice on a baking tray to cool it more quickly and keep the grains separate.
Gently shake the bowl occasionally to distribute the marinade.
Do not overcrowd the pan to allow an even crust.
Keep the vegetables in cold water to increase crunchiness.
If the sauce is too salty, add a teaspoon of water or lime juice.
Arranging the ingredients in a radial pattern makes the bowl attractive in photos and inviting at first glance.
Add the sauce just before serving to maintain the crunchiness of the vegetables.
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