Tofu Sweet Chili Poke Bowl

• 180 g Sushi rice
• 2 tbsp Rice vinegar
• 150 g Edamame, shelled
• 300 g Firm tofu
• 2 tsp Sesame oil
• 1 clove Garlic
• 10 g Ginger root
• 80 ml Sweet chili sauce
• 2 tbsp Soy sauce
• 1 medium Cucumber
• 2 Spring onion
• 1 Lime
• 2 tsp Roasted sesame seeds

1. Rinse the sushi rice in cold water until the water runs mostly clear. Tip into a saucepan, cover with fresh water, bring to the boil, then cover and cook on the lowest heat for 12 minutes. Take off the heat and leave, still covered, for 10 minutes.
2. Bring a small pan of water to the boil, add the edamame and cook for 3 minutes until tender. Drain well and set aside. Transfer the rice to a mixing bowl and fold through the rice vinegar; let it cool until just warm.
3. Cut the tofu into bite-sized cubes, then pat dry. Heat the sesame oil in a large frying pan over medium-high heat, add the tofu and cook for 6 to 8 minutes, turning, until lightly golden. Finely grate the garlic and ginger, stir in for 30 seconds, then add the sweet chili sauce and soy sauce and cook for 1 to 2 minutes until the tofu is glossy and coated.
4. Halve the cucumber lengthways and slice, then thinly slice the spring onion. Divide the sushi rice between two bowls and top with the sweet chilli tofu, cucumber, edamame and spring onion. Squeeze over the lime and finish with the roasted sesame seeds.

Made this recipe? Rate it — a comment is optional.