Poke Bowl with Tofu and Mango

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Tofu and mango make a reliable vegetarian combination here, with rice, crunchy vegetables and a straightforward Asian-style dressing.

Serves: 2 people

Preparation time: 20 min

Ingredients

• Rice – 120 g
• Firm tofu – 200 g
• Mango – 1
• Cucumber – 1/2
• Carrot – 1
• Avocado – 1
• Soy sauce – 2 tbsp
• Rice vinegar – 1 tbsp
• Sesame oil – 1 tsp
• Sesame seeds – 1 tbsp
• Spring onion – 1

Method

STEP 1
Cook the rice and spread it out to cool. Meanwhile cut the tofu into cubes and press it lightly so it loses excess moisture.

STEP 2
Pan-fry the tofu in a little neutral oil until it is lightly golden on at least two sides. It does not need a thick crust, just a little colour and firmness.

STEP 3
Cube the mango, slice the cucumber, ribbon the carrot and cut the avocado into neat wedges.

STEP 4
Stir the soy sauce, rice vinegar and sesame oil together. Toss a spoonful through the warm tofu so it already picks up some flavour before the bowl is assembled.

STEP 5
Divide the rice over the bowls and arrange the tofu, mango, cucumber, carrot and avocado on top. Finish with spring onion and sesame seeds.