Ponzu Tofu Poke Bowl

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Silken tofu, crisp vegetables and rice come together in a light bowl that leans on ponzu for brightness instead of a heavy creamy sauce.

Serves: 2 people

Preparation time: 6 min

Ingredients

• Cooked sushi rice – 300 g
• Silken tofu – 280 g
• Ponzu sauce – 4 tbsp
• Edamame – 120 g
• Cucumber – 1/2
• Radishes – 4
• Avocado – 1
• Spring onions – 2
• Sesame seeds – 2 tsp
• Nori flakes – 1 tbsp
• Lime – 1/2

Method

STEP 1
Cook the rice first if you have not done that already, then spread it onto a plate or tray so it can cool faster and keep a pleasant, slightly sticky texture.

STEP 2
Blanch the edamame briefly in boiling water, drain and rinse cold. Slice the cucumber, radishes and spring onions thinly so the bowl stays fresh and easy to mix at the table.

STEP 3
Lift the tofu carefully from the pack and let it drain on kitchen paper for a few minutes. Cut it into thick cubes or neat slabs, depending on how you want to present it.

STEP 4
Spoon the cooled rice into two bowls. Arrange the tofu, edamame, cucumber, radishes, avocado and spring onions around the edge instead of piling everything in the centre at once.

STEP 5
Drizzle the ponzu over the tofu and rice, scatter with sesame seeds and nori, and finish with a squeeze of lime just before serving.