By @indulgethyself

Edited by Homegrown Market

 Ingredients: 

Poke Bowl:

• 1 tbsp olive oil
• 1 cup quinoa
• 1/2 cup cubed extra firm tofu
• 1 carrot
• 1 cucumber
• 2 small radishes
• 1/2 cup edamame peas
• 1 raw beetroot
• 1 mango
• 1/2 avocado

Marinade:

• 1 tbsp sesame oil
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp sweet chilli dipping sauce
• 2 tbsp sesame soy sauce
• 1 tsp togarashi spice
• 1 tsp grated ginger
• 1/2 tsp minced garlic

 Instructions: 

1. In a bowl mix all the marinade ingredients, add the cubed tofu, give it a mix and cover using cling film
2. Put the tofu in the fridge for about 1 hour
3. Wash the quinoa and strain
4. In a pot over high heat, add 1 tbsp olive oil and the washed quinoa
5. Mix until the quinoa is dry for about 1 min
6. Pour water 1 Inch higher than the quinoa and let it boil
7. Turn down the heat to low and cover for 10-15 minutes until the quinoa is fully cooked
8. In a pan over high heat, add the tofu without the sauce until it is golden brown from all sides
9. Add the remaining sauce from the bowl and mix with the tofu for about 1 minute
10. Remove from heat
11. Spiralize the carrot and the beetroot using a spiralizer
12. Using the mandoline, slice the carrots and radishes on the smallest adjustment size
13. Start plating by adding the quinoa first, then the veggies and tofu
14. Top it off with some (white & black sesame seeds, togarashi spice and nori strips)

Serve & Indulge!