Vegan Poke Bowl ヴィーガンポケ丼

justonecookbook.com

Marissa KD

subheading: For Pan-Fried Tofu:

⅛ onion (2 oz, 57 g)

1 block fried firm tofu (6.5 oz, 184 g)

1 Tbsp roasted sesame oil

3 Tbsp soy sauce

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

1 tsp chili paste (Sambal Oelek)

subheading: For 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 red cabbage (3 oz, 90 g)

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

½ avocado (3.5 oz, 100 g)

1 lime

2 cups cooked Japanese short-grain brown rice

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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