Silken tofu poke bowl
340 cals, 15p, 45c, 10f (per meal)
4 tbsp (46g)
2 dash (1g)
1/8 cucumber (8-1/4") (38g)
1/2 cup(s) (119mL)
1 tsp (5mL)
1/2 medium (31g)
4 tbsp (30g)
5 oz (142g)
1 tbsp (15mL)
Recipe has been scaled from original by 0.5x. Adjust cook times and pan sizes accordingly.
1
Cook the rice with the water according to package instructions. Fluff and set aside.
2
Place frozen edamame in a bowl with room-temperature water and let thaw for 15-20 minutes. Drain once thawed.
3
Tear the tofu into chunks and place in a bowl. Add the sesame oil, just half the teriyaki sauce, and a pinch of salt and pepper. Toss to coat.
4
In a serving bowl, add the cooked rice, then top with the teriyaki tofu, edamame, carrots, and cucumber. Drizzle the remaining teriyaki sauce on top and sprinkle with sesame seeds. Serve.