Porterfield says: “These poke bowls are loaded with an array of flavours and textures. Tofu is marinated with ginger, garlic and chilli oil and cooked until crispy, then it’s paired with fresh veggies, tangy quick-pickled red onion and rice. Traditionally served cold, poke bowls are really versatile, and you can tailor each one to your taste, using whatever veggies you have to hand.”

Prep time: 15 mins

Cooking time: 30 mins

Serves 2

Ingredients

For the spiced crispy tofu:

250g (9oz) block firm tofu, cut into 2cm (¾in) dice
5 tbsp light soy sauce
2 tbsp toasted sesame oil
1 tbsp rice vinegar
2 garlic cloves, minced
2.5cm (1in) piece of fresh ginger, peeled and minced
1 tbsp maple or agave syrup
1 tsp chilli oil, plus extra to serve (optional)

For the pickled red onion:

1 red onion, thinly sliced
135ml (4¾fl oz/generous ½ cup) white wine or cider vinegar
2 tsp caster (superfine) sugar
½ tsp sea salt

For the rice:

180g (6½oz/scant 1 cup) white basmati rice
280ml (10oz) boiling water
1 tsp rice vinegar
½ tsp caster (superfine) sugar

For the veggies:

¼ cucumber, cut into 2.5cm (1in) pieces
½ small carrot, halved lengthways and peeled into ribbons
100g (3½oz) edamame beans
½ avocado, peeled, stoned and sliced

Method

These poke bowls are loaded with an array of flavours and textures.

Tofu is marinated with ginger, garlic and chilli oil and cooked until crispy, then it’s paired with fresh veggies, tangy quick-pickled red onion and rice.

Traditionally served cold, poke bowls are really versatile, and you can tailor each one to your taste, using whatever veggies you have to hand.

First, marinate the tofu. Put the soy sauce, sesame oil, rice vinegar, garlic, ginger, maple syrup and chilli oil in a small bowl and stir well with a fork to combine. Add the diced tofu to an airtight container and pour over the marinade. Put the lid on top, seal and turn upside down a few times to coat all the tofu. Set aside to marinate for 10 minutes.

Preheat the oven to 180°C (350°F/gas 4) and line a baking tray with baking paper.

Drain the tofu, saving the leftover marinade for drizzling later. Put the marinated tofu on the baking tray and cook for 30 minutes, until the tofu is starting to brown at the edges. Leave the tofu in the oven with the heat off – it will firm up as it cools.

Make the pickled onion by putting the red onion, white vinegar, sugar and salt in a jar. Stir well with a fork and set aside for at least 10 minutes. Add the rice to a saucepan and add the boiling water. Cover with the lid and cook over a medium heat for 10 minutes. Take off the heat but keep the lid on. Mix the rice vinegar and sugar together in a small glass, then pour it over the rice. Fluff up with a fork and divide between 2 bowls. Divide the cucumber, carrot ribbons, edamame, avocado, pickled red onion and spiced crispy tofu between the bowls. Serve immediately with the leftover marinade and chilli oil for drizzling, if desired.

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