We all love a poke bowl, and this one’s perfectly light for a summer evening! All the nutrients from brown basmati rice, red cabbage, and carrot; all the crispiness from pan-fried tofu; all the flavour from wasabi, tamari, and pickled ginger.
Vegan Poke Bowl
Vegan Poke Bowl
with crispy tofu cubes, vegan That Mayo & tamari
Hands on Time: 30 - 35 minutes
Overall Time: 35 - 40 minutes
Ingredients:
- Brown Basmati Rice
- Nori Sheet
- Pickled Ginger
- Red Cabbage & Julienne Carrot
- Rice Wine Vinegar
- Spring Onion
- Tamari
- That Mayo Vegan Mayo
- Tofu
- Wasabi Powder
- White Sesame Seeds
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Paper Towel
RICE IS NICE!
Rinse the rice and place in a pot over a medium-high heat. Submerge in 300ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 20-25 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. Drain on completion if necessary. Pour in the rice wine vinegar and fluff with a fork. Replace the lid and set aside to keep warm
SAUCES & SEEDS
Combine the tamari with 1 tsp of a sweetener of choice and set aside. In a small bowl, combine the mayo with the wasabi powder to taste. Add water in 5ml increments until drizzling consistency and set aside for serving. Place the sesame seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting regularly. Remove from the pan on completion and set aside to cool.
CHAR THE VEG
When the rice reaches the halfway mark, return the pan to a medium-high heat with a drizzle of oil. When hot, char the white spring onion slices with a pinch of salt for 1-2 minutes, shifting occasionally. Remove from the pan on completion and set aside. Return the pan to a high heat with another drizzle of oil if necessary. When very hot, sauté the cabbage and carrot for about a minute until slightly wilted but still crunchy. Toss through a quarter of the tamari, remove from the pan, and set aside.
GOLDEN TOFU
Pat the tofu cubes with some paper towel until dry all over. Return the pan to a medium-high heat with another drizzle of oil. When hot, fry the tofu for 4-5 minutes until crispy on all sides, shifting as it colours. Remove from the pan on completion, allow to drain on some paper towel, and season well.
THE VEGAN POKE BOWL
Dish up some basmati rice, stir-fried cabbage and carrot, and charred spring onion. Place the crispy tofu alongside, drizzle over the wasabi mayo to taste, and pour over the remaining tamari. Garnish with the green spring onion slices, the chopped pickled ginger, and the nori strips (to taste). Finish with a sprinkling of toasted sesame seeds. Yes please!
Brown Basmati Rice - 75ml
Rice Wine Vinegar - 15ml
Tamari - 25ml
That Mayo Vegan Mayo - 30ml
Wasabi Powder - 5ml
White Sesame Seeds - 10ml
Spring Onion - 1
Red Cabbage & Julienne Carrot - 100g
Tofu - 110g
Pickled Ginger - 20g
Nori Sheet - 1
RICE IS NICE!
Rinse the rice and place in a pot over a medium-high heat. Submerge in 500ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 20-25 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. Drain on completion if necessary. Pour in the rice wine vinegar and fluff with a fork. Replace the lid and set aside to keep warm.
SAUCES & SEEDS
Combine the tamari with 2 tsp of a sweetener of choice and set aside. In a small bowl, combine the mayo with the wasabi powder to taste. Add water in 5ml increments until drizzling consistency and set aside for serving. Place the sesame seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting regularly. Remove from the pan on completion and set aside to cool.
CHAR THE VEG
When the rice reaches the halfway mark, return the pan to a medium-high heat with a drizzle of oil. When hot, char the white spring onion slices with a pinch of salt for 1-2 minutes, shifting occasionally. Remove from the pan on completion and set aside. Return the pan to a high heat with another drizzle of oil if necessary. When very hot, sauté the cabbage and carrot for about a minute until slightly wilted but still crunchy. Toss through a quarter of the tamari, remove from the pan, and set aside.
GOLDEN TOFU
Pat the tofu cubes with some paper towel until dry all over. Return the pan to a medium-high heat with another drizzle of oil. When hot, fry the tofu for 5-6 minutes until crispy on all sides, shifting as it colours. Remove from the pan on completion, allow to drain on some paper towel, and season well.
THE VEGAN POKE BOWL
Dish up some basmati rice, stir-fried cabbage and carrot, and charred spring onion. Place the crispy tofu alongside, drizzle over the wasabi mayo to taste, and pour over the remaining tamari. Garnish with the green spring onion slices, the chopped pickled ginger, and the nori strips (to taste). Finish with a sprinkling of toasted sesame seeds. Yes please!
Brown Basmati Rice - 150ml
Rice Wine Vinegar - 30ml
Tamari - 50ml
That Mayo Vegan Mayo - 60ml
Wasabi Powder - 10ml
White Sesame Seeds - 20ml
Spring Onion - 2
Red Cabbage & Julienne Carrot - 200g
Tofu - 220g
Pickled Ginger - 40g
Nori Sheet - 1
RICE IS NICE!
Rinse the rice and place in a pot over a medium-high heat. Submerge in 500ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 20-25 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. Drain on completion if necessary. Pour in the rice wine vinegar and fluff with a fork. Replace the lid and set aside to keep warm.
SAUCES & SEEDS
Combine the tamari with 2 tsp of a sweetener of choice and set aside. In a small bowl, combine the mayo with the wasabi powder to taste. Add water in 5ml increments until drizzling consistency and set aside for serving. Place the sesame seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting regularly. Remove from the pan on completion and set aside to cool.
CHAR THE VEG
When the rice reaches the halfway mark, return the pan to a medium-high heat with a drizzle of oil. When hot, char the white spring onion slices with a pinch of salt for 1-2 minutes, shifting occasionally. Remove from the pan on completion and set aside. Return the pan to a high heat with another drizzle of oil if necessary. When very hot, sauté the cabbage and carrot for about a minute until slightly wilted but still crunchy. Toss through a quarter of the tamari, remove from the pan, and set aside.
GOLDEN TOFU
Pat the tofu cubes with some paper towel until dry all over. Return the pan to a medium-high heat with another drizzle of oil. When hot, fry the tofu for 5-6 minutes until crispy on all sides, shifting as it colours. Remove from the pan on completion, allow to drain on some paper towel, and season well.
THE VEGAN POKE BOWL
Dish up some basmati rice, stir-fried cabbage and carrot, and charred spring onion. Place the crispy tofu alongside, drizzle over the wasabi mayo to taste, and pour over the remaining tamari. Garnish with the green spring onion slices, the chopped pickled ginger, and the nori strips (to taste). Finish with a sprinkling of toasted sesame seeds. Yes please!
Brown Basmati Rice - 150ml
Rice Wine Vinegar - 30ml
Tamari - 50ml
That Mayo Vegan Mayo - 60ml
Wasabi Powder - 10ml
White Sesame Seeds - 20ml
Spring Onion - 2
Red Cabbage & Julienne Carrot - 200g
Tofu - 220g
Pickled Ginger - 40g
Nori Sheet - 1
RICE IS NICE!
Rinse the rice and place in a pot over a medium-high heat. Submerge in 800ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 20-25 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. Drain on completion if necessary. Pour in the rice wine vinegar and fluff with a fork. Replace the lid and set aside to keep warm.
SAUCES & SEEDS
Combine the tamari with 1 tbsp of a sweetener of choice and set aside. In a small bowl, combine the mayo with the wasabi powder to taste. Add water in 5ml increments until drizzling consistency and set aside for serving. Place the sesame seeds in a large pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting regularly. Remove from the pan on completion and set aside to cool.
CHAR THE VEG
When the rice reaches the halfway mark, return the pan to a medium-high heat with a drizzle of oil. When hot, char the white spring onion slices with a pinch of salt for 2-3 minutes, shifting occasionally. Remove from the pan on completion and set aside. Return the pan to a high heat with another drizzle of oil if necessary. When very hot, sauté the cabbage and carrot for about a minute until slightly wilted but still crunchy. Toss through a quarter of the tamari, remove from the pan, and set aside.
GOLDEN TOFU
Pat the tofu cubes with some paper towel until dry all over. Return the pan to a medium-high heat with another drizzle of oil. When hot, fry the tofu for 7-8 minutes until crispy on all sides, shifting as it colours. You will need to do this step in batches for the best results. Remove from the pan on completion, allow to drain on some paper towel, and season well.
THE VEGAN POKE BOWL
Dish up some basmati rice, stir-fried cabbage and carrot, and charred spring onion. Place the crispy tofu alongside, drizzle over the wasabi mayo to taste, and pour over the remaining tamari. Garnish with the green spring onion slices, the chopped pickled ginger, and the nori strips (to taste). Finish with a sprinkling of toasted sesame seeds. Yes please!
Brown Basmati Rice - 300ml
Rice Wine Vinegar - 60ml
Tamari - 100ml
That Mayo Vegan Mayo - 120ml
Wasabi Powder - 20ml
White Sesame Seeds - 40ml
Spring Onion - 3
Red Cabbage & Julienne Carrot - 400g
Tofu - 440g
Pickled Ginger - 80g
Nori Sheet - 2
Woolies Products in this dish
