Crispy Tofu Poke Bowl

This crispy tofu poke bowl was inspired by a dish I ate at a restaurant chain called grounded kitchen. It is something that can be batched cooked and eaten throughout the week. I like to keep things interesting by changing the fixings so you could change up the vegetables for example or add some kimchi. The world’s your oyster!

This dish without the brown rice with 3 tablespoons of “mayo” per portion serves 2 people and contains 17 grams of protein for 280 calories. Reduce the amount of soya sauce if you like, especially if you are on a low salt diet. Adding brown rice to this dish or other wholegrain will make this a substantial meal and boost the protein content even further.

Ingredients

The Gochujang Mayo

340g pack silken tofu

1 tsp maple syrup

1.5 tbsps. Lemon juice

1 tbsp gochujang (fermented Korean chilli paste)

Tofu

280 g block of firm tofu

1/8 cup tamari or reduced sodium soya sauce

4 crushed garlic cloves

2 tablespoons cornflourr and cook in oven a further 2 times this way for 4 mins each (12 mins total)

Mushrooms

250g mushrooms

1/8 cup tamari or reduced sodium soya sauce

1 tsp fennel powder

1 tsp paprika

To serve

Brown rice

Sliced red chilli

Finely chopped coriander

Finely diced spring onion

Method

1. Freeze and defrost tofu overnight in the fridge or in the microwave if you have time for this (this will change the texture of the tofu to be meatier) otherwise use refrigerated tofu and go onto the next step.

2. Press the tofu for half an hour in a tofu press or sandwich it between two plates and some weights such as books on top.

3. Cut the tofu into approximately 1-inch square cubes.

4. Marinate the tofu in 1/8 cup tamari/soya sauce and 4 crushed garlic cloves and leave to marinate in the fridge for at least half an hour preferably.

5. Cover tofu in 2 tablespoons cornflour when ready to bake.

6. Arrange on a baking tray and cook for 4 mins at 190C/374F in the oven.

7. Turn the tofu pieces over and cook in oven a further 2 times this way for 4 mins each (12 mins total.)

8. Slice the mushrooms finely.

9. Marinate the mushrooms in 1/8 cup tamari or reduced sodium soya sauce, 1 tsp fennel powder and 1 tsp paprika.

10. Arrange the mushrooms in a single layer on a baking paper lined tray and cook for 8 mins at 190C/374F, turning halfway.

11. Serve with other fixings such as brown rice, spring onions, lime, red chillies, coriander and Sriracha sauce.

    
    

Enjoy!