20-Minute Poke Bowls
When you need a yummy dinner fast, throw this together!
Servings 4 servings
Ingredients
- 2 cups dry rice (any variety that cooks in the time you have!) or 3-4 cups cooked rice
- 1 bag shelled frozen edamame
- 1 cucumber
- 1 bunch green onions
- 1 ripe avocado
- 1 16-oz block extra firm or super firm tofu
- sesame seeds
- toasted nori sheets (if you like them), folded and cut with scissors into small pieces
Poke Bowl Sauce
- 1/4 cup soy sauce or alternative
- 2 TBSP rice vinegar
- 2 TBSP maple syrup
- 2 tsp sesame oil (can be omitted for oil-free)
- 2 tsp grated ginger (or 1/4 tsp dry ground ginger)
Spicy Mayo (make either this OR the poke bowl sauce OR both!)
- 1/2 cup raw cashews (or sunflower seeds), soaked in hot water if you don't have a powerful blender
- 1/3 cup water
- 1 TBSP lime juice
- 2 tsp maple syrup
- 2 tsp soy sauce
- 1 TBSP sriracha sauce
Instructions
- Get the rice cooking first.
- Make the sauce you choose--either the poke bowl sauce or the spicy cashew mayo.
- Cube the block of tofu, or break it into bite-size pieces with rough edges. Put the cubes in a bowl and toss with a tablespoon of soy sauce (or simply salt and pepper) or a little bit of the poke bowl sauce if you're using that. Saute the tofu in a lightly-oiled or nonstick skillet, letting it cook a few minutes until brown on the bottom until flipping it. Remove and put the golden-brown tofu into a bowl.
- Meanwhile, microwave the edamame in a bowl of water for 3-4 minutes, or steam it on the stove.
- Peel and chop the cucumber, and cube up the avocado. Slice the green onions. I put all these things into little bowls so everyone can customize their own poke bowl.
- Let everyone assemble their own bowl with rice and desired toppings and sauce. Stir your bowl all together into one beautiful saucy compilation! Red pepper flakes, sriracha, torn nori sheets and sesame seeds on top are all great!
