Vegan tofu poke

Ingredients

• Sushi rice200 g
• Tofu200 g
• Shelled edamame (frozen or fresh)100 g
• Avocado1 piece (about 150 g pulp)
• Cucumber1 piece (about 200 g)
• Soy sauce45 ml
• Sesame seeds10 g
• Rice vinegar30 ml
• Granulated sugar5 g
• Fine salt3 g
• Sesame oil10 ml
• Fresh grated ginger5 g

Allergens

Gluten, Sesame, Soy

Method

1. Rice washing: Rinse the rice in cold water 4-5 times until the water runs completely clear to remove excess starch.
2. Rice cooking: Place rice in a pot with 240 ml of water. Bring to a boil, cover, and simmer on very low heat for 12 minutes. Turn off heat and let rest covered for 10 minutes.
3. Rice seasoning (Sushi-su): In a small pan, lightly heat the rice vinegar with sugar and salt until dissolved. Gently fold the liquid into the rice using cutting motions, without mashing it.
4. Marinating: Cut tofu into even 1.5 cm cubes. Marinate in a bowl with soy sauce and grated ginger for at least 15 minutes.
5. Edamame: Blanch edamame in lightly salted water for 3-4 minutes. Drain and immediately cool in ice water to maintain the bright green color.
6. Vegetable prep: Peel the avocado and slice it thinly. Wash the cucumber and slice into rounds or thin ribbons using a mandoline.
7. Tofu searing: Heat sesame oil in a non-stick pan. Sauté the tofu cubes with their marinade for 5-6 minutes over medium-high heat until golden and slightly caramelized.
8. Assembly: Divide the rice into two bowls. Neatly arrange tofu, avocado, cucumber, and edamame on top. Garnish with sesame seeds.