Sweet and Sour Tofu Poke Bowl
2 cups sushi rice
1/3 cups rice vinegar
3 tbsp honey
6 small radishes, sliced thinly
2 mini cucumber, sliced thinly
1 1/2 avocados, peeled, pitted and sliced very thinly
1 1/2 cups of snow peas – lightly steamed
1 package of extra firm tofu, cubed
2 tbsp corn starch,
2-3 tbsp oil for cooking
For the sauce
3/4 cup broth
4 tbsp ketchup
4 tbsp rice vinegar
4 tbsp soy sauce
4 tbsp pure maple syrup
2 tsp garlic powder
Black and white sesame seeds (toasted) or Everything But the Bagel Spice
Remove tofu from package and slice horizontally (butterfly your tofu). Put paper towels on a plate, lay your tofu down – open and place paper towels on top of the tofu. Take two heavy cans and place on top of the paper towels. This will remove any access moisture from the tofu. Do this as early as you can.
Cook your rice. When it’s done add rice wine vinegar and honey. Cover tightly until ready to serve.
While the rice is cooking start prepping your vegetables, but leave the avocados to the end so it doesn’t brown.
Remove tofu from paper towels and cut into but size cubes. Mix with cornstarch until the tofu is all covered.
Heat a few tablespoons of oil in a large frying pan or wok over medium-high heat. When hot, carefully add the tofu cubes and fry until golden and crispy on all sides, about 5-8 minutes. In the last minute of cooking the tofu add the black and white sesame seeds and mix them a bit so it gets crunchy.
In a separate bowl, combine the ingredients for the sauce.
Add the sauce to the pan and let it simmer until it’s reduces and thickens. It’s quite liquidy but don’t worry it will thicken.
Assemble your poke bowls!
Garnish with Everything but the Bagel spice or plain sesame seeds
Serve and watch the family devour!!!!
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