Vegan Poke Bowl

Langkah-langkah

1. For the steamed brown rice, please note that 1½ cups (300 g, 2 rice cooker cups) of uncooked Japanese short-grain rice yield 4⅓ cups (660 g) of cooked rice, enough for 2 donburi servings (3⅓ cups, 500 g). See how to cook short-grain brown rice in a rice cooker or Instant Pot.

2. Gather all the ingredients.

3. If you want to serve hot tofu, start preparing the vegetables first (scroll down) and come back to this step later. Otherwise, thinly slice ⅛ onion.

4. Open the package of 1 block deep-fried firm tofu cutlet (atsuage) and remove any moisture with a paper towel. Cut the tofu into bite-sized pieces, about 12 pieces.

5. Heat 1 Tbsp toasted sesame oil in a large frying pan over medium heat and add the white onion.

6. Sauté until the onion is coated with oil. Then, add the tofu cubes.

7. Once the tofu is coated with oil, add 3 Tbsp soy sauce, ½ Tbsp rice vinegar (unseasoned) (I use Mizkan Natural Rice Vinegar), and 1 tsp sambal oelek chili paste.

8. Reduce the heat to medium-low and coat the tofu with the sauce. Turn off the heat and remove it from the stove once the tofu is well-coated with the sauce.

9. Julienne the carrot: Cut 1 carrot into thin slabs and then cut into julienne strips. I use this julienne peeler and cut in half lengthwise.

10. Peel ¼ English cucumber, leaving some part unpeeled (so it looks nice), and cut into thin slices.

11. Peel ½ watermelon radish and cut into thin slices.

12. Remove the tough core of ⅛ head red cabbage and thinly shred.

13. Diagonally cut 2 green onions/scallions into thin slices.

14. Gently peel ½ avocado and cut into ½-inch slices.

15. Then cut the avocado into cubes. Cut 1 lime in half and squeeze the juice over the avocado to prevent it from browning.

16. Divide 2 servings cooked Japanese short-grain brown rice in individual large bowls. Place the bulky ingredients on top first, such as the pan-fried tofu, avocado, and red cabbage. Then, divide and add the rest of the ingredients: The carrot, cucumber, radish, cabbage, and 2 Tbsp shelled edamame. Divide and sprinkle ½ tsp toasted black sesame seeds, ½ tsp toasted white sesame seeds, and the chopped green onions on top.