Use silken tofu to make this flavourful poke bowl. It’s similar to a Japanese dish called ‘hiyayakko’, which is usually enjoyed at the height of summer
Prep:20 mins
Serves 2
1 tbsp ponzu sauce½ tbsp rice vinegar5g ginger, peeled and grated1 tsp sesame oil300g silken tofu100g edamame beans250g pouch cooked quinoa100g radishes, sliced2 carrots, peeled into ribbons2 spring onions, finely sliced2 small seaweed thins, crumbled1 tsp sesame seeds
STEP 1Combine the ponzu, vinegar, ginger and sesame oil in a bowl. Pat the tofu dry using kitchen paper and tear into chunks, then gently toss in the ponzu mixture.STEP 2Pour some boiling water over the edamame and set aside for 2 mins before draining thoroughly and seasoning with salt.STEP 3Divide the quinoa between bowls and top with the edamame, radishes and carrots. Spoon over the tofu and drizzle over the remaining dressing before scattering over the spring onions, seaweed and sesame seeds.
