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Tofu Vegetable Poke Bowls

Recipe courtesy of Caroline Caron-Phelps at Pickled Plum

Ingredients

  • 7 oz. medium firm tofu
  • 1 serrano chili, finely chopped
  • ⅓ English cucumber, chopped, bite size
  • 1 carrot, shredded
  • 1 avocado, pitted, chopped, bite size
  • ½ small red bell pepper, chopped, bite size
  • 3 radishes, thinly sliced
  • 2½ cups cooked Japanese rice, room temperature

Poke sauce

Directions

  1. Wrap tofu in paper towel and set aside for a couple of minutes. Repeat one more time and set aside for a couple of minutes to remove excess water.
  2. Slice tofu into bite-size cubes and add to a plastic container. Set aside.
  3. Mix all the ingredients for the poke sauce in a bowl and pour over the tofu. Mix well and let marinate for 10 minutes.
  4. Divide rice among two bowls and top with vegetables and tofu (including the sauce). Serve.

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