Poke Bowl with Egg Fried Rice, 5 Spice Tofu & Ginger, Pickled Radish, Chilli & Red Cabbage, Avocado and a Spicy Mayo.
This is SUPER tasty but, a little time consuming – I won’t lie. It’s perfect for one of those weekends when you commit to a cosy day and the mastering of a new recipe. What I enjoy most about Poke Bowls is the burst of flavour – for me, they represent variety of flavour in wonderful harmony. AND, they nurture your creativity – with ingredients, flavour combinations and colourful presentation!
Egg Fried Rice
- 200g Basmati rice
- 2 Eggs
- 50g Frozen peas
- 50g Tinned sweetcorn
- A tbsp Sesame oil
- 1 tbsp Coconut oil
- 1tbsp Soy sauce
- Tofu (The Tofu Co. is yum!)
- 2 Garlic cloves
- 1 tbsp Ginger, grated
- 2 tbsp Cornflour
- 60mls Rice wine vinegar
- 1 tbsp Sesame oil
- 120mls Natural tomato ketchup
- 2 tbsp Soy sauce
- 1/4 tsp Chilli flakes
- 1/2 tsp Salt
- 1/2 tsp Pepper
- 1/2 tsp Chinese five spice
- 60mls Maple syrup
- 240mls Water
Pickled Radish, Chilli & Red Cabbage
- 1/2 Red cabbage
- 1 Red chilli
- 10 Radish
- 2 tbsp salt
- 1 tbsp Brown sugar
- 1 tbsp Caster sugar
- 1 tbsp Soy sauce
- 1 tbsp White wine vinegar
- Sriracha sauce
- 1/4 Avocado
- Sesame seeds
- Spring onion
Egg fried rice
- Wash starch off rice. Boil for 10 minutes.
- Lightly boil frozen peas for 5 minutes. Once boiled remove from heat and run under ice cold water.
- Heat wok with coconut oil. Fry rice until grains are soft.
- Make a small space in the pan for eggs. Crack eggs and use fork to separate as they cook. Once cooked, begin to turn through rice. Continue to fry rice for another 5 minutes.
- Add peas, sweetcorn. Add sesame oil. Add soy sauce. Taste and adjust to your preference. Squeeze of lime juice for freshness.
5 Spice Tofu & Ginger
- Add the cornflour and vinegar to the pan and stir to avoid lumps.
- Now add all of the other sauce ingredients and stir well.
- Place over a medium/low heat and and keep stirring until it becomes thick and silky. Don’t stop stirring as it will get lumpy. It will take about 10 minutes. Once thick turn down to the lowest setting possible and keep warm.
- Remove from packet and press to remove water – add weight to the top and drain out any excess liquid.
- Cut the pressed tofu into bite sized cubes. Roll in cornflour and Chinese 5 spice to coat. Toss and coat every cube well.
- Heat a frying pan over a medium to high heat. If you want to use oil add it to the pan. Using oil will make the tofu crispier. It’s still good without though. If you choose not to use oil then be sure to use a non stick pan.
- Once the pan/oil is very hot add the tofu. Cook on each side until golden brown and crispy. It will take 5-10 minutes to cook on all sides.
- Remove from the heat and set aside on a paper towel.
- To serve, add tofu to the sauce or it can be served separately.
Pickled Radish, Red Cabbage & Chilli
- Put the radishes, cabbage and chilli in a sieve over a bowl.
- Sprinkle with the caster sugar and 2 tsp salt, and leave for at least 30 mins or up to 1 hr.
- Make a dressing by mixing the vinegar, soy sauce, brown sugar and chilli together until the sugar dissolves.
- Gently press the mix to release any liquid, then tip them into a bowl and pour over the dressing.
- 2:1 ratio of mayonnaise to Sriracha Sauce.
- Mix together and add a squeeze of lime juice. Taste.
This is the most exciting part for me, because it’s the most creative. Here, be led by your own style and your own heart. Balance the ingredients as you would like to eat them. And, create the colour palette that visually stimulates you. Garnish with avocado, coriander, lime, spring onion and sesame seeds. Greens are super tasty AND artistically, a wonderful accompaniment to the beauty of colours you’ve created. Have fun making and enjoy eating!