2 cm piece ginger, peeled and finely chopped or grated
1/3 red onion, finely sliced, julienned
200g block tofu (firm or extra firm), cut into 1cm cubes
BOWL FILLING
1/2 small cucumber, slices
2 radishes, sliced
1/4 red cabbage, shredded
3/4 avocado, sliced
½ cup of canned corn kernels
1 tablespoon sesame seeds, toasted or black
2 spring onions, sliced thinly on the diagonal
lime wedges
1/3 cup roughly chopped coriander
1 cup cooked rice (brown, black) or quinoa
DRESSING
3 tablespoons tahini
4-6 tablespoons water
juice of 1/2 small lemon
2 – 3 teaspoons sriracha or chili garlic sauce
pinch of salt
Method
Follow cooking instructions on rice. When done remove lid and let rest about 10 minutes, fluff with fork.
Drain the tofu and place between paper towels and gently press to soak up some of the moisture. Dice the tofu into 1/2 inch cubes.
In a medium bowl or shallow dish, combine the soy sauce, chilli sauce, sesame oil, garlic, ginger and sweet onions. Toss in the tofu and let rest in for 10 minutes.
In a small bowl, mix all the dressing ingredients together, set aside. Add more water to thin your dressing, add more tahini to make it thicker.
To serve, add 1/2 of the rice (about 1/2 cup) into your serving dish and arrange the prepared vegetables and tofu over the top or to the side. Drizzle with the sauce and add a sprinkle of sesame seeds. Enjoy your vegan Poke bowl!