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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.

Tip: Keep hard boiled eggs from cracking by adding 2 Tbsp of NAKANO® Rice Vinegar to your boiling water

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