TV Recipes

Ching-He Huang, Romy Gill and Matt Pritchard share their favourite plant-based recipes

- By Ching-He Huang, Romy Gill and Matt Pritchard

Ching-He Huang's vegan poke bowl

Hawaii is one of my favourite places in the world. This is my version of a nutritious, vibrant Hawaiian poke bowl. It's a fresh, fruity, brightly coloured bowl with sweet and salty flavours, on a bed of coconut rice.

Serves 3 Prep 15 mins Cook 18-23 mins VEGETARIAN

8 cherry tomatoes, halved

1 tbsp tamari or light soy sauce

1 tbsp finely sliced chives

FOR THE RICE

200g jasmine rice

50ml coconut milk

1 tbsp toasted coconut flakes

FOR THE TERIYAKI TOFU

1 tsp rapeseed oil

2 garlic cloves, finely chopped

2.5cm piece ginger, peeled and grated

200g smoked tofu, drained, rinsed in cold water and chopped

2 tbsp mirin

2 tbsp tamari or light soy sauce

1 tbsp golden syrup

FOR THE TOPPINGS

1 kiwi, peeled and sliced into rounds handful frozen edamame

1 small pineapple, peeled, cored and chopped

1 mango, peeled, stoned and chopped handful salted roasted cashews

50g red cabbage, shredded fried and salted seaweed, 2-3 pieces fried nori, fried shallots and toasted sesame seeds, to serve

edible flowers, to serve

1 Combine the tomatoes, tamari and chives in a small bowl. Set aside. For the rice, put the rice, coconut milk and 350ml water in a pan, then bring to the boil over a high heat. Reduce the heat to a simmer. Cover and cook for 15-20 mins. Fluff up with a fork, sprinkle with the coconut flakes and set aside.

2 For the tofu, heat a wok over a high heat until smoking, then add the oil. Once hot, add the garlic and ginger and briefly toss. Add the tofu and cook, tossing, for 5 seconds. Add the mirin, tamari and golden syrup, then cook for 2-3 mins more until the sauce is reduced. Set aside.