By DNA Diet Team in recipe lunch vegetarian
This vegetarian tofu poke bowl is easy, quick and delicious.
- 3.5 ounces extra firm tofu
- 1 tsp soy sauce
- 2 tsp rice vinegar
- 1/2 clove garlic, minced
- 1 tsp ginger, grated
- 1 pinch crushed pepper flakes
- 1/2 of an 5.5 ounce package of steamed brown rice and quinoa
- 1 cup Chinese (Napa) cabbage, shredded
- 1/4 cup edamame beans, thawed
- 1/2 carrot, shredded
- 2 scallions, thinly sliced
- 1/4 avocado, diced
- 1 tsp sesame seeds
- Fresh cilantro (optional), chopped
Gently squeeze tofu between two pieces of paper towel to remove excess moisture, then cut into small cubes and place in a sandwich bag with soy sauce, vinegar, garlic, ginger and pepper flakes. Seal and distribute the marinade evenly over the tofu. Leave to sit for 15-20 minutes (or refrigerate overnight).
Heat half the rice package according to instructions. (If needed, transfer remaining half package to an airtight container and refrigerate for use throughout the week.)
Heat a nonstick frying pan over medium-high heat and cook tofu for 4-5 minutes, turning regularly (tofu may also be warmed in a microwave or toaster oven).
In a serving bowl, create a base of rice and cabbage, then top with the tofu, edamame, carrot and scallions. Add the avocado, sesame seeds and cilantro (if using), then serve.