Use firm tofu or boiled eggs to make this flavourful poke bowl. It's similar to a Japanese dish called ‘hiyayakko’, which is usually enjoyed in warmer weather. This is a really simple and quick one to throw together!
Ingredients:
- 1 tbsp Ponzu sauce
- ½ tbsp Rice vinegar
- 5g Ginger, peeled and grated
- 1 tsp Sesame oil
- 300g Form Tofu or boiled Eggs
- 100g Edamame beans
- 250g Microwavable Quinoa (pouch)
- 100g Radishes sliced
- 2 Carrots, peeled into ribbons
- 2 Spring onions, finely sliced (green tips only)
- 2 small Seaweed Thins, crumbled
- 1 tsp Sesame seeds
Method:
- Combine the ponzu, vinegar, ginger and sesame oil in a bowl. Pat the tofu dry using kitchen paper and tear into chunks, then gently toss in the ponzu mixture. If you’re using boiled eggs, slice them into quarters and toss in the mixture.
- In a separate heat proof bowl, pour some boiling water over the edamame and set aside for 2 mins before draining thoroughly and seasoning with salt.
- Divide the quinoa between bowls and top with the edamame, radishes and carrots. Spoon over the tofu and drizzle over the remaining dressing before scattering over the spring onions, seaweed and sesame seeds.
