Inspiring Recipes

Method

1. In a bowl, mix all the marinade ingredients with around 6 tbsp water until smooth and creamy. Transfer half to a serving dish and set aside to use as a dressing. Add the tofu cubes to the remaining mixture in the bowl and gently toss to ensure they are evenly coated. Cover and leave to marinate in the fridge for at least 30 minutes.
2. When you are almost ready to cook the tofu, preheat the oven to 200°C/fan 180°C/gas mark 6. Line a baking tray with some non-stick parchment paper.
3. Remove the tofu from the marinade using a slotted spoon and place onto the prepared baking tray. Bake in the oven for 30 minutes until crispy.
4. Assemble the poke bowl by dividing the salad leaves between four bowls, then add the brown rice to the centre followed by the crispy tofu, red cabbage, edamame beans, carrots, cucumber and GEM^® avocado.
5. Sprinkle with the sesame seeds and add the lime juice.
6. Serve with the radishes, peanut dressing and lime slices.