Poke Bowl
Asian-inspired rice bowl with crispy tofu and vegetables
Rice
Yield: 2 servings
Recipe
Ingredients
- 500g Rice
- 1 tbsp Minced Garlic
- 1/2 tbsp Butter
- 200g Firm Tofu
- 1/2 tbsp Chinese Five Spice
- Bunch Pak Choy
- 1 Red Onion
- 1 Carrot
- 2 tbsp White Wine Vinegar
- 2 tbsp Water
- 4 tbsp Kewpie Mayo
- 2 tbsp Soy Sauce
- 1/2 tbsp Sugar
- 1 tbsp Olive Oil
- to taste Salt and Black Pepper
- for garnish Fried Shallots
- for garnish Sesame Seeds
Method
- 1. Sauté minced garlic and butter in olive oil until fragrant.
- 2. Add cubed tofu and season with Chinese Five Spice, salt, and black pepper.
- 3. Stir fry on high heat until tofu is crisp. Remove from pan; set aside.
- 4. In the same pan, add Pak Choy and sliced red onion. Sauté for a minute; remove and set aside.
- 5. Prepare quick-pickled carrots by slicing carrots into thin matchsticks and mixing them with white wine vinegar, sugar, and water.
- 6. Serve rice in a bowl; top with tofu, Pak Choy, red onions, pickled carrots, and drizzle with Kewpie Mayo and soy sauce.
- 7. Garnish with fried shallots and sesame seeds.