Spicy Tofu Poke Bowl

• 160 g Sushi rice
• 2 tbsp Rice vinegar
• 150 g Edamame
• 300 g Firm tofu
• 1 tbsp Toasted sesame oil
• 2 ½ tbsp Soy sauce
• 2 tbsp Sriracha
• 1 medium Cucumber
• 1 large Carrot
• 2 Spring onion
• 2 tsp Sesame seeds

1. Rinse the sushi rice under cold water until the water runs mostly clear. Cook it in a saucepan according to the packet, then rest off the heat for 10 minutes, covered. Stir in the rice vinegar and set aside to cool slightly.
2. Cook the edamame in boiling water until tender, then drain. Cut the tofu into bite-size cubes and pat dry with kitchen paper. Slice the cucumber, grate the carrot, and slice the spring onion.
3. Heat the toasted sesame oil in a frying pan over medium-high heat. Add the tofu and cook for 5 to 7 minutes, turning, until lightly golden and warmed through. Reduce the heat to low.
4. In a mixing bowl, whisk together the sriracha and soy sauce. Add the warm tofu and toss to coat. Taste and add a little more soy sauce if you want it saltier.
5. Divide the rice between two bowls and arrange the cucumber, carrot and edamame on top. Spoon over the spicy tofu and any dressing left in the bowl. Finish with spring onion and sesame seeds, then serve.

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