The fishing industry is amongst the worst plastic polluters of the oceans, as well as a major contributor to the physical destruction of ocean ecosystems.
Cook Time Prep: 5 minutes Cook: 25 minutes Total: 30 minutes
Style Category: Entree Method: Airfryer or Oven Cuisine: American
Stats Yield: 4 bowls Calories: 555 Diet: Vegan, Gluten-Free, Oil-Free, Nut-Free, Refined Sugar-Free
Fun and healthy ways to enjoy a refreshing poke bowl
– Cooked Jasmine rice – Shelled edamame – Watermelon radish (any radish is fine) – Chopped cucumber (peel thick skinned cucumber) – Diced mango – Avocado, diced – Pickled ginger – Green / spring onions, chopped – Sesame seeds, garnish –Chili flakes, garnish
Components
Bake the tofu: 1. Bake for about 20-30 minutes until it’s the texture you like. I do 30 minutes because I like it to be nice and chewy/crispy. Flip the cubes halfway through. If Airfrying: Cook for about 15-20 minutes, shaking the basket or flipping each piece occasionally (every 6-8 minutes or so).
Make the Sauce: While those are cooking, make your sauce. You can either saute your ginger and garlic first, or add them all at once to the pot. Add everything to a large nonstick pot
Add Tofu: Toss the cooked tofu in the sauce and let it simmer on low for 2-3 minutes then remove from heat.
Assemble: Prepare your tofu poke bowl by starting with a base of rice. Then add each of the toppings