Vegan Poke Bowl ヴィーガンポケ丼

justonecookbook.com

Shari Darke

subheading: For the Pan-Fried Tofu:

⅛ onion ( 2 oz, 57 g)

1 block deep-fried firm tofu cutlet (atsuage) ( 6.5 oz, 184 g)

1 Tbsp toasted sesame oil

3 Tbsp soy sauce

½ Tbsp rice vinegar (unseasoned) (I used Mizkan Natural Rice Vinegar)

1 tsp Sambal Oelek Chili Paste

subheading: For the Vegan Poke Bowl:

1 carrot ( 3.5 oz, 100 g)

¼ English cucumber ( 2 oz, 57 g)

½ watermelon radish ( 2.5 oz, 70 g)

⅛ head red cabbage ( 3 oz, 90 g)

2 green onions/scallions ( 1 oz, 30 g)

½ avocado ( 3.5 oz, 100 g)

1 lime

2 servings cooked Japanese short-grain brown rice (typically 1⅔ cups (250 g) per donburi serving)

2 Tbsp shelled edamame ( 1 oz)

½ tsp toasted black sesame seeds

½ tsp toasted white sesame seeds

Japanese Ingredient Substitution: If you want substitutes for Japanese condiments and ingredients, click here.

Directions at justonecookbook.com

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