The sesame avocado:
1 avocado, diced
2 tbsp white sesame seeds
2 tbsp black sesame seeds
Pinch salt
The teriyaki tofu:
300g firm tofu, diced
¼ cup cornstarch
2 tbsp light soy sauce
2 tbsp mirin
1 tbsp raw sugar
1 tsp dark soy sauce
½ cup water
2 tsp cornstarch, dissolved with another 2 tbsp cold water
1 spring onion, sliced
2 cloves garlic, crushed
1-2 tbsp cooking oil
Other ingredients:
1 ½ cup cooked brown rice
1 cup cooked edamame beans
1 cup finely shredded purple cabbage
1 small cucumber, diced
Cook rice according to packet instructions
Dice avocado and coat with sesame seeds, set aside
Pat tofu dry and cut into 1cm square cubes and coat each cube with cornstarch evenly
In a frying pan, with medium heat, shallow fry tofu until golden brown and transfer onto a plate, set aside
In a bowl, combine light soy sauce, mirin, raw sugar, dark soy sauce and water – mix well
Return to the pan, with medium-high heat, sauté spring onion and garlic until fragrant
Pour in the sauce mixture and bring to boil then simmer
In a small bowl, dissolve cornstarch with water to make the thickening sauce
Pour thickening sauce into the pan and stir to combine
Add tofu into the pan and toss everything together quickly until the sauce has thickened and the tofu is well coated in the sauce
To make the poke bowl, assemble rice, edamame beans, cabbage, sesame avocado, cucumber and teriyaki tofu and garnish with sliced spring onions, enjoy!
Recipe created for The Avo Tree by Ting Xu @alittlepositivityeveryday
