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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.
この記事は BBC Easy Cook の February 2022 版に掲載されています。
7 日間の Magzter GOLD 無料トライアルを開始して、何千もの厳選されたプレミアム ストーリー、9,000 以上の雑誌や新聞にアクセスしてください。
すでに購読者です ? サインイン
この記事は BBC Easy Cook の February 2022 版に掲載されています。
7 日間の Magzter GOLD 無料トライアルを開始して、何千もの厳選されたプレミアム ストーリー、9,000 以上の雑誌や新聞にアクセスしてください。
すでに購読者です? サインイン
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