Vegan Poke Bowl with Tahini Sauce

Name: Vegan Poke Bowl with Tahini Sauce
Prep time: 9 min
Total time: 9 min
Yield: 4 people
Cuisine: International
Ingredients: 400 g Firm tofu; 3 tbsp Cornstarch; 2 tbsp Soy sauce; 1 tsp Sesame oil; 300 g, cooked Rice or sushi rice; 1 Avocado; 1 Mango; 1 Cucumber; 150 g Edamame; 150 g Red cabbage; 3 tbsp Tahini; 2 tbsp Lime juice; 1 tbsp Maple syrup; 2-3 tbsp Water; 1 Jalapeño; 1 small handful Coriander or Thai basil

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Crispy tofu and a creamy tahini drizzle make this bowl richer than the classic raw-fish versions, but it still feels fresh because of all the crunchy toppings.

Serves: 4 people

Preparation time: 9 min

Ingredients

Firm tofu – 400 g
Cornstarch – 3 tbsp
Soy sauce – 2 tbsp
Sesame oil – 1 tsp
Rice or sushi rice – 300 g, cooked
Avocado – 1
Mango – 1
Cucumber – 1
Edamame – 150 g
Red cabbage – 150 g
Tahini – 3 tbsp
Lime juice – 2 tbsp
Maple syrup – 1 tbsp
Water – 2-3 tbsp
Jalapeño – 1
Coriander or Thai basil – 1 small handful

Method

STEP 1
Toss the tofu cubes with soy sauce and let them stand for a few minutes. Dust them with cornstarch and bake or fry until the outside is crisp and lightly golden.

STEP 2
Cook the rice if needed and let it cool enough so it does not steam the fresh toppings.

STEP 3
Whisk the tahini with lime juice, maple syrup and just enough water to make a pourable sauce. You want it creamy, not stiff.

STEP 4
Slice the cucumber, shred the cabbage, cube the mango and avocado, and blanch the edamame briefly if they are frozen.

STEP 5
Assemble the bowls with rice first, then arrange the vegetables and fruit. Add the warm tofu at the end, spoon over the tahini sauce and finish with jalapeño and herbs.