Veggie Poke Bowl

• Basmati rice (ref. E4) – 180 g
• Tofu – 60 g
• Mango (diced) – 20 g
• Carrots (julienne) – 20 g
• Edamame – 1 tbsp
• Avocado (sliced) – 1/4 pc
• Cherry tomatoes (halved) – 1 tbsp
• Cucumber (julienne) – 20 g
• Sesame seeds – 1/2 tsp
• Poppy seeds – 1/2 tsp
• Rice vinegar – 5 ml
• Sugar – 1/2 tsp
• Sesame oil – 1 tbsp
• Ginger (grated) – 2 cm
• Soy sauce – 1/2 tbsp
• Pepper and salt

1. Mix half of the sesame oil, soy sauce and grated ginger. Use this preparation to marinate the sliced tofu during 30 minutes.
2. Drain the tofu once marinated and fry until brown the slices in a very hot pan with the remaining sesame oil. Deglaze with the remaining marinade. And keep the tofu as cooking liquid.
3. Thaw the basmati rice following the instructions on the packaging.
4. Once thawed, mix the rice vinegar, sugar and a pinch of salt. Pour the rice vinegar mixture over the rice and mix.
5. Arrange the rice in the bottom of a bowl and pour the cooking liquid from the tofu over the centre of the rice.
6. Arrange the cubes of mango, edamame, the carrot and cucumber julienne, the cherry tomatoes, the slices of avocado and the slices of tofu on top and make sure that some rice remains visible. Garnish with sesame seeds on the vegetables and poppy seeds on the rice to create a contrast.

Tips
• For takeaway meals or if the poke bowls are made in mise en place and à la minute, we recommend covering all rice with the garnish so that it does not dry out.
• It is possible to replace the tofu with raw and marinated red tuna or salmon. A version with chicken is also possible.