Recipes › Lunch

• Lunch
• 25 min
• Dairy-Free
• Halal
• Kosher
• Pescatarian
• Vegan
• Vegetarian

Tofu poke bowl

Crispy soy-glazed tofu over rice with mango, edamame and cabbage.

Calories

593

Protein

38 g

Carbs

62 g

Fat

25 g

Per serving. Makes 2 servings.

Ingredients

• 300 g Firm tofu
• 1 tbsp Cornflour
• 1 tbsp Vegetable oil
• 2 tbsp Soy sauce
• 300 g Brown rice, cooked
• 100 g Edamame, frozen
• 100 g Mango
• 100 g Red cabbage
• 1 tsp Sesame seeds

Contains: Cereals containing gluten, Sesame, Soybeans. Always check the labels of what you buy.

Method

1. Pat the tofu dry, cut into 2 cm cubes and toss in the cornflour.
2. Heat the oil in a non-stick frying pan over a medium-high heat and fry the tofu for 8 minutes, turning, until crisp on all sides. Toss with the soy sauce.
3. Meanwhile, cook the edamame in boiling water for 3 minutes, finely shred the cabbage and dice the mango.
4. Warm the rice and divide between two bowls.
5. Arrange the tofu, edamame, cabbage and mango on top and sprinkle with the sesame seeds.

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