<TOFU POKE BOWL/ 豆腐ポキボール>
＜Yield> 3 servings
<Prep time> 12 mins
<Cook time> 0 min ( It doesn’t include the time for cooking rice)
firm tofu 200g / 5 inch square
1cup Asian cucumber, diced
4 cherry tomato
¼ cup shiso basil, thinly sliced
½ cup spring onion, finely chopped
½ cup broccoli sprout
3 1/2 tbsp of soy sauce
2 tbsp of mirin
grated garlic ( 1-2 clove)
½ tbsp of Toasted sesame oil
½ tsp of wasabi paste ( as much or little as You want)
1 tsp of lemon juice
1 tsp of toasted sesame seed
1; Dice cucumber, firm tofu and avocado into ½ inch dice. Finely chop spring onion. Cut cherry tomato into ¼. Thinly slice shiso basil. Cut off the base of broccoli sprout.
Microwave Mirin 600w for 1min to burn off the alcohol or bring it to a boil on the stove and keep cooking for another 30 seconds.
2; For the dressing, combine ingredients on <Dressing> into the bowl.
Toss cucumber, avocado, tofu, and cherry tomato to coat.
3; Serve cooled cooked rice on the bowl. Top 2 then garnish broccoli sprout, spring onion and shiso basil. Drizzle a little bit of remaining dressing over the rice. Ready to be enjoyed.
<Miwa’s tips> ※Watch more on YouTube!
1; Adjust the amount of garlic and wasabi paste to your liking.
2; If you want to reduce the soy sauce, just use 3 tbsp of soy sauce and add more wasabi, garlic and fresh herbs to give a kick. OR keep the same ratio and simply try not to use up all the remaining dressing.
3; Shiso basil are interchangeable to any other fresh herbs like coriander.
Keep the dressing and ingredients in the fridge separately and combine just before it’s served. The dressing will last 1 week.
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2021/ 07/ 17 MIWA