Hawaiian-Style Vegetarian Poke Bowl with Coconut Rice and Mango Salsa

Allergens

Soybeans (soy sauce) - Tree nuts (cashews)

Ingredients

• 16 oz extra
• firm tofu, drained and pressed
• 2 cups jasmine rice
• 1 cup unsweetened coconut milk
• 1/4 cup soy sauce (or tamari for gluten
• free)
• 2 tbsp rice vinegar
• 2 tbsp sesame oil
• 1 tbsp agave syrup
• 1 tsp sriracha
• 1 mango, diced
• 1 avocado, sliced
• 1/4 cup cilantro, chopped
• 1/4 cup green onions, thinly sliced
• 1/4 cup roasted cashews, roughly chopped
• Salt and pepper, to taste
• 4 cups mixed salad greens

Instructions

1. Prepare jasmine rice according to package instructions. Once cooked, stir in coconut milk, cover, and let stand for 5 minutes before fluffing with a fork.
2. In a shallow dish, whisk together soy sauce, rice vinegar, sesame oil, agave syrup, and sriracha. Cut tofu into bite sized cubes and marinate in the sauce for at least 30 minutes, turning occasionally.
3. Heat a lightly oiled non stick skillet over medium heat. Cook marinated tofu until golden brown on all sides, about 5 minutes per side. Season with salt and pepper.
4. In a mixing bowl, gently combine mango, avocado, cilantro, and green onions. Season with salt and pepper to taste.
5. To assemble, divide fluffy coconut rice among four bowls and top with mixed salad greens. Arrange marinated and cooked tofu, mango salsa, and roasted cashews atop the greens.
6. Serve immediately and enjoy the symphony of flavors and textures in this Hawaiian style vegetarian poke bowl.

Chef’s Insight

Balance the flavors by tasting as you go and adjusting seasonings accordingly.

Notes

Adjust the heat level according to your preference with more or less sriracha.