Tom Walton's Super Healthy Tofu and Mushroom Poké Bowl

delicious.com.au

Sue

1 cup (250ml) miso tahini dressing (recipe below)

500g firm tofu, cut into 3cm cubes

150g red cabbage, finely shredded

1 cup (40g) finely shredded kale leaves

100g baby kale leaves (substitute extra finely shredded kale leaves)

⅓ cup (80ml) classic poke dressing (recipe below)

150g shimeji or oyster mushrooms

1 medium beetroot, cut into matchsticks

1 Lebanese cucumber, cut into 2cm pieces

8 radishes, quartered

1 cup (140g) frozen podded edamame, blanched, refreshed, drained

100g bean sprouts

1 cup (140g) pickled carrot and daikon (recipe below)

½ cup (25g) crispy onions (recipe below)

⅓ cup (30g) nori katsuobushi furikake (recipe below)

Toasted sesame seeds, to serve

subheading: MISO TAHINI DRESSING:

100g tahini

1 tbs white (shiro) miso paste

1 tbs rice wine vinegar

1 tbs honey

2 tsp soy sauce

subheading: CLASSIC POKÉ DRESSING:

100ml soy sauce or tamari

50ml sesame oil

50ml rice wine vinegar

subheading: PICKLED CARROT AND DAIKON:

2 medium carrots, shredded (we used a julienne peeler)

400g daikon, peeled, shredded (we used a julienne peeler)

2 garlic cloves, thinly sliced

¼ cup (55g) caster sugar

½ cup (125ml) rice wine vinegar

subheading: CRISPY ONIONS:

2 cups (500ml) sunflower oil

2 onions, halved, very thinly sliced (we used a mandoline)

subheading: NORI KATSUOBUSHI FURIKAKE:

3 nori sheets, torn

⅓ cup (50g) white sesame seeds, toasted

½ cup (5g) bonito flakes (from Asian food shops - optional)

2 tsp caster sugar

½ tsp each onion and garlic powder

Directions at delicious.com.au

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