Tofu Poke

Yield: 3 servings

Recipe and Photos by At Elizabeth’s Table

Tofu Poke is an easy way to bring a little island-inspired flavor to your table. Golden-seared Hodo Miso Tofu joins creamy avocado, juicy mango, crisp vegetables, and edamame over fluffy rice, all finished with a savory miso-tahini sauce. It’s colorful, satisfying, and comes together in 40 minutes or less, perfect for a quick lunch or a fuss-free dinner.

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Ingredients

Miso-Tahini Sauce

• ¼ cup white miso

• ¼ cup soy sauce

• 2 tablespoons tahini

• 2 tablespoons rice vinegar

  Tofu Poke Bowl

• 1 tablespoon extra virgin olive oil

• 1 (8oz) package Hodo Miso Tofu, diced Locate Product

• 4 ½ cups cooked white rice

• 1 cup edamame, cooked according to package instructions

• 1 large carrot, julienned

• ¼ small green cabbage, thinly sliced

• 2 baby cucumbers, thinly sliced

• 2 avocados, sliced

• 1 mango, diced

• 2 tablespoons finely chopped macadamia nuts

• 2 tablespoons sesame seeds

Instructions

1. In a small bowl, mix together the sauce ingredients and set aside.

2. Reserve the excess miso marinade from the tofu package. Slice the block of tofu in half heightwise, then lengthwise into thirds, then in half widthwise, and finally diagonally into triangles.

3. Heat the olive oil in a large skillet over medium heat. Add the tofu and cook for 2-3 minutes per side until golden brown. Turn the heat to low, then add the reserved liquid and cook another 1-2 minutes until the liquid is cooked off.

4. To assemble the bowls, arrange the tofu and veggies over a bed of rice. Drizzle with the sauce, then sprinkle with the macadamia nuts and sesame seeds.