Honey Soy Tofu Poke Bowl with Chili Mayo

Name: Honey Soy Tofu Poke Bowl with Chili Mayo
Prep time: 180 min
Total time: 180 min
Yield: 4 people
Cuisine: International
Ingredients: 400 g Firm tofu; 2 tbsp Soy sauce; 1 tbsp Honey or maple syrup; 1 tbsp Rice vinegar; 350 g Cooked sushi rice; 120 g Red cabbage; 4 Radishes; 120 g Edamame; 3 tbsp Mayonnaise; 1 tbsp Sriracha; 2 tsp Sesame seeds; 2 Spring onions

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A glossy honey-soy coating and a little chili mayo make tofu feel generous enough for a main-course poke bowl.

Serves: 4 people

Preparation time: 180 min

Ingredients

Firm tofu – 400 g
Soy sauce – 2 tbsp
Honey or maple syrup – 1 tbsp
Rice vinegar – 1 tbsp
Cooked sushi rice – 350 g
Red cabbage – 120 g
Radishes – 4
Edamame – 120 g
Mayonnaise – 3 tbsp
Sriracha – 1 tbsp
Sesame seeds – 2 tsp
Spring onions – 2

Method

STEP 1
Press the tofu well and cut it into cubes. Mix the soy sauce, honey and rice vinegar and coat the tofu with half of it.
STEP 2
Bake, roast or air-fry the tofu until the edges begin to colour, then brush or spoon on the remaining marinade so it turns sticky rather than dry.
STEP 3
Stir the mayonnaise and sriracha together for the chili mayo. Shred the cabbage and slice the radishes.
STEP 4
Add the rice to bowls and top with the tofu, cabbage, radish and edamame. Drizzle on a little chili mayo and finish with spring onion and sesame.