Honey & soy tofu poke bowl
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Honey & soy tofu poke bowl

By Helena Busiakiewicz

Pack in lots of veg and a little spice with this tofu poke bowl with sticky rice. Any leftovers can be enjoyed packed up for lunch the next day

  • Prep:20 mins
    Cook:10 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 539
  • fat 33g
  • saturates 3g
  • carbs 35g
  • sugars 0g
  • fibre 6g
  • protein 22g
  • salt 1.3g

Ingredients

  • 150g frozen edamame
  • ½ red cabbage , finely sliced
  • 1 lime , juiced
  • 100g mayonnaise
  • 1 tbsp sriracha
  • 450g firm tofu , cut into cubes
  • 1 tbsp cornflour
  • 1 tbsp vegetable oil
  • 1 garlic clove
  • 1½ tbsp soy sauce
  • 1 tbsp honey
  • 300g sticky rice , cooked
  • 100g radishes , sliced
  • salted seaweed sheets
  • 1 red chilli , sliced
  • sesame seeds (optional)

Method

  1. Boil a kettle and put the edamame in a sieve over the sink. Once boiled, pour the hot water over the edamame, then set aside.

  2. Put the sliced cabbage in a bowl with the lime juice and plenty of salt and pepper. Scrunch well with your hands, then set aside in the fridge until ready to serve.

  3. Mix the mayonnaise with the sriracha and a little sprinkle of salt, then set aside.

  4. Put the cubed tofu in a large bowl. Sprinkle over the cornflour, then season well. Put a large frying pan over a medium heat. Pour in the oil and gently lower in the tofu and cook on all sides for 5-6 mins, until golden and crisp.

  5. Grate in the garlic, stir well, then immediately add the soy sauce and honey, stirring well to coat. Allow to bubble away for a few minutes, stirring all the while, until the tofu is glazed and sticky.

  6. Assemble the poke bowls with a bed of rice, then top with the tofu, edamame, sliced radishes, cabbage, seaweed sheets, sliced chilli and sesame seeds (if using). Drizzle over the sriracha mayo to serve.

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