Tofu Poke Bowl with Sriracha and Beets

Name: Tofu Poke Bowl with Sriracha and Beets
Prep time: 40 min
Total time: 40 min
Yield: 4 people
Cuisine: International
Ingredients: 400 g Firm tofu; 4 tbsp, divided Tamari; 1 tsp Liquid smoke; 1 tbsp Maple syrup; 150 g, diced Cooked beetroot; 1, diced Cucumber; 1/2 cup Green onions; from 1 lime Lime zest; 2 tbsp Lime juice; 1 tsp, minced Fresh ginger; 1-2 tsp Sriracha; 500 g Cooked rice

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Roasted tofu, cucumber, beetroot and a sharper lime-ginger dressing push this bowl in a brighter and more colorful direction without losing the poke idea.

Serves: 4 people

Preparation time: 40 min

Ingredients

Firm tofu – 400 g
Tamari – 4 tbsp, divided
Liquid smoke – 1 tsp
Maple syrup – 1 tbsp
Cooked beetroot – 150 g, diced
Cucumber – 1, diced
Green onions – 1/2 cup
Lime zest – from 1 lime
Lime juice – 2 tbsp
Fresh ginger – 1 tsp, minced
Sriracha – 1-2 tsp
Cooked rice – 500 g

Method

STEP 1
Cut the tofu into cubes and toss it with 2 tablespoons tamari, the liquid smoke and maple syrup. Bake at 180 degrees Celsius until the edges begin to color.
STEP 2
Let the tofu cool. In another bowl combine the beetroot, cucumber, green onion, lime zest, lime juice, ginger, sriracha and the remaining tamari.
STEP 3
Add the cooled tofu and fold it through the dressing. Let the bowl stand in the fridge for a short while so the flavors come together.
STEP 4
Spoon over rice and serve cold. The beet should sweeten the bowl, not overwhelm it.