Crispy Tofu Poke Bowls

Ingredients

• White rice

  Long-grain, regular, cooked

  2 cup or 316g

• Cucumber

  Peeled, raw

  1 medium or 201g

• Carrots

  Raw

  1 medium or 61g

• Beets

  Raw

  1 beet or 82g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Red peppers

  Hot chili, raw

  10g

• Kale

  Scotch, raw

  1 cup, chopped or 67g

• Nori Sea Vegetable

  Eden

  1 sheet or 3g

• Sesame seeds

  Seeds, whole, dried

  2 tsp or 6g

• Miso

  2 tbsp or 34g

• Rice wine vinegar

  2 tbsp or 30g

• Hoisin sauce

  Ready-to-serve

  1 tbsp or 16g

• Maple syrups

  1 tbsp or 20g

• Sesame oil

  Salad or cooking

  1 tbsp or 14g

• Olive oil

  Salad or cooking

  2 tsp or 9g

• Tofu

  Silken, firm, Mori-nu, soy

  16 oz or 454g

Directions

1. For the dressing, mix together 2 Tbsp sweet white miso, 2 Tbsp unseasoned rice vinegar, 1 Tbsp hoisin sauce, 1 Tbsp maple syrup, and 1 Tbsp sesame oil and set aside.
2. Heat a large nonstick skillet over medium-high heat. Coat tofu with 1 tsp sesame seeds. Add 2 tsp olive oil to hot pan followed by tofu. Sear for 1 to 2 minutes per side, or until golden brown. Transfer to a plate. Reserve.
3. To one large serving bowl, add 1/2 mound of rice. Add your vegetables of choice, leaving a space for desired protein. Add 4 oz of tofu, sprinkle 1/4 tsp of sesame seeds and garnish with chili. Serve warm or chilled drizzled with dressing.