Hawaiian poke with tofu and avocado
- 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
- 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.
- 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.
Add the edamame beans to a pan of boiling water and cook for 3-4 minutes until tender. Drain and refresh in cold water.TipIf 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.
- 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.