I’m “soy” in love with this glaze 🤤
Tofu with a maple soy glaze, sushi rice, edamame beans, carrots, cucumber, peppers, avocado & sesame seeds 🤤
This dish is based on the Hawaiian poke bowl (pronounced poh-kay, sounds like okay) 🌺
Traditional poke contains white rice topped with raw fish marinated in sesame oil, soy sauce, green onions and other spices.
It’s believed that it was first prepared by native Polynesians and also later became influenced by Japanese workers in the 1800s.
Here’s how I made my vegan bowl (the tofu is based on a recipe by @bonappetitmag):
🌱 Drain and press tofu then cut into 9 slabs
🌱 Combine 1/4 cup soy sauce, pinch of chilli flakes, 1/2 tsp ground ginger, 3 tbsp maple syrup, 3 tbsp rice vinegar in a bowl and mix
🌱 Heat 1/2 cup neutral oil (I used grapeseed) in a frying pan then add your tofu and cook for about 4 mins on each side
🌱 Drain the oil and then place the tofu back into the pan before covering with 3/4 of the glaze. Cool for about 4 mins
🌱 Add your desired ingredients to a serving bowl. I opted for avocado, carrot, edamame beans, peppers, cucumber and your tofu
🌱 Top with the leftover glaze and some sesame seeds
Enjoy! 🥰
