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Hawaiian poke with tofu and avocado


Serves: 4
timePrep time: 25 mins
timeTotal time:
Hawaiian poke with tofu and avocado
Recipe photograph by Dan Jones

Hawaiian poke with tofu and avocado


Serves: 4
timePrep time: 25 mins
timeTotal time:

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Nutritional information (per serving)
Calories
506Kcal
Fat
25gr
Saturates
5gr
Carbs
43gr
Sugars
4gr
Fibre
8gr
Protein
23gr
Salt
1.1gr

Felicity Cloake

Felicity Cloake

Felicity Cloake is a freelance food writer and is the author of The A - Z of Eating. 
 
See more of Felicity Cloake’s recipes
Felicity Cloake

Felicity Cloake

Felicity Cloake is a freelance food writer and is the author of The A - Z of Eating. 
 
See more of Felicity Cloake’s recipes

Ingredients

  • 2 tbsp soy sauce, preferably Japanese
  • 2 tbsp toasted sesame oil
  • juice of 1 lime
  • 380g firm tofu (we used Cauldron Original)
  • 1 tsp crushed dried chilli flakes
  • 500g cooked brown rice, cooled
  • ½ x 31g pack coriander
  • 150g edamame beans (already podded)
  • 4 spring onions, sliced
  • 1 ripe avocado, peeled, stoned, and cut into large dice
  • 8 radishes, trimmed and quartered
  • 2 tsp black or regular sesame seeds
  • 1 sheet of nori seaweed, cut into thin strips (optional)

Step by step

Get ahead
The tofu can be marinated the day before serving.
  1. Whisk together 1 tablespoon each of soy sauce and sesame oil, plus the lime juice. Cut the tofu into cubes and toss gently in this dressing, then sprinkle with chilli flakes and set aside to marinate for about 30 minutes while you prepare the rest of the ingredients.
  2. Stir the rest of the soy sauce and sesame oil into the rice, along with about half the coriander, roughly chopped. Leave the rest as sprigs, to garnish.
  3. Add the edamame beans to a pan of boiling water and cook for 3-4 minutes until tender. Drain and refresh in cold water.
    Tip
    If you want a seafood topping instead of the tofu, marinate 225g raw peeled prawns with 1 tsp grated ginger, 1 small crushed garlic clove and 2 tsp yuzu citrus seasoning for 20 minutes. Fry in 1 tsp sesame oil until cooked through. 
  4. Divide the rice between the bowls and add the marinated tofu, edamame beans, spring onions, avocado and radishes, arranging them separately for maximum visual impact. Top with the sesame seeds and nori strips, if using, and tuck in the coriander sprigs.

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