Dive into a vibrant and nutritious Sesame & Smoked Baked Tofu Poke Bowl that brings together the best of Asian flavours! This recipe features a delightful combination of sticky rice, crispy kimchi and fresh vegetables like radish, avocado, mango, fine beans, snow peas and carrots. Topped off with a zesty sriracha mayo, lime, and a sprinkle of coriander, this poke bowl is not only visually stunning but also packed with nutrients. This versatile dish is perfect for street food vendors or as a menu option in a cafe or restaurant, it balances taste and health effortlessly.
The dish serves two and costs approximately £5.34 per serving, not including the cost to serve. For the street food version, which has a 46% profit margin, we recommend a menu price of £10. In contrast, for the café or restaurant version, with a 64% margin, we suggest setting the menu price at £14.95.
To prepare the rice, wash it thoroughly in a sieve under cold water for a couple of minutes, then drain well. Place the rice in a thick-bottomed pan, cover it with 500ml of water, and add the salt and sugar. Bring it gently to the boil, then cover with a lid, reduce the heat, and let it simmer gently for 8–9 minutes. After this, turn off the heat and allow it to stand with the lid on for an additional 5 minutes. Once rested, stir in the rice wine vinegar, then spread the rice onto a flat tray to cool before refrigerating.
For the sesame & soy baked tofu, cut 225g of tofu into evenly sized cubes and marinate in 50ml of tamari soy sauce and 50ml of toasted sesame oil. Allow the tofu to marinate for 20 minutes before removing it from the marinade and baking in a hot oven for 6–8 minutes when ready to serve.
For the sriracha mayonnaise, simply mix 50ml of Sriracha sauce with 200ml of vegan mayonnaise and add a squeeze of fresh lime juice.
Slice the avocado in half, remove the stone, and peel it. Take a quarter of a ripe mango, peel it, and cut it into cubes. Blanch the fine beans in boiling salted water, then refresh them in ice-cold water. Wash and peel the carrots to remove any dirt and skin, and then cut them into ribbons. Finally, slice the radishes. Once you’ve done all of this you are ready to assemble!
The assembly of this dish is entirely up to you. However, as shown in the picture, I arranged the components into little sections, with a squeeze and a generous dollop of the mayo, alongside half a lime for squeezing over the top.
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