Sesame ginger tofu poke bowl

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Sesame ginger tofu poke bowl

Serves 2


200g extra-firm tofu, drained

30ml light soy sauce
2 garlic cloves, crushed
1 tbsp lime juice

1 x 5cm piece of ginger, peeled and grated

1 tsp sesame seeds
1 tsp sesame oil
300g rice, cooked


Suggested toppings:

Avocado, cubed
Cucumber, peeled into ribbons

Pickled red onion

Carrots, grated

Radishes, sliced

Spring onion

Sesame seeds


  1. To prep the tofu, wrap the block in a few layers of kitchen paper, then place on a chopping board. Weigh it down with a heavy object like a cast iron pot and allow to press for at least 20 minutes.
  2. Pat the pressed tofu very dry and cut into small cubes.
  3. In a bowl, whisk together the soy sauce, garlic, lime juice, ginger, sesame seeds and toasted sesame oil. Add the tofu and gently toss to coat. Allow to sit for 10 minutes. Drain the tofu, reserving the marinade.
  4. To serve, add rice to the bottom of four bowls. Top with the marinated tofu and as many toppings as you like.

Per serving

304kcals, 7.5g fat (1.4g saturated), 49.1g carbs (2.2g sugars), 12.8g protein, 1.8g fibre, 0.718g sodium