Vegan Poke Bowl (Gluten-Free)

emilieeats.com

Barbara

1 cup brown rice

2 tablespoons rice vinegar

½ teaspoon salt

¼ teaspoon black pepper

1 14-ounce package extra firm tofu, drained and pressed*

¼ cup low-sodium soy sauce

1 teaspoon sriracha or hot sauce

1 teaspoon lime juice

½ teaspoon ground ginger

4 cups spring mix, or any raw greens

2 medium carrots, julienned or diced

1 cucumber, finely chopped

2 cups red cabbage, finely chopped

1 avocado, sliced

1 nori sheet, sliced thinly

¼ cup green onions, sliced

2 tablespoons sesame seeds

subheading: For the peanut sauce:

2 tablespoons low-sodium soy sauce

1 tablespoon rice vinegar

1 tablespoon water

1 tablespoon peanut butter

½ teaspoon hot sauce

¼ teaspoon ground ginger

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