Poke Bowl - curry sour & sweet Tofu marinaded + creamy herb sauce

Base:

• 2 cups white rice or sticky rice for sushi
• 2 medium beets, peeled and cut into cubes
• 1 cup edamame beans, boiled and shelled
• 1 medium/large mango, peeled and sliced
• 2 carrots
• 2 medium avocados, sliced
• 30 spinach leaves - half a bag (7-8 per person)
• 4 teaspoons fried onions
• 1 medium cucumber, sliced
• 4 tablespoons peanuts

Grilled Tofu:

• 2 blocks of semi-firm/firm tofu (250g each), cut into square pieces
• Juice of 1 lime
• Juice of 1 lemon
• 1 teaspoon grated ginger
• 2 teaspoons curry powder
• Salt and pepper to taste
• 1 or 2 tablespoons black sesame seeds
• 1 or 2 tablespoons roasted sesame seeds

Sweet and Sour Sauce:

• 1/4 cup soy sauce
• 1/4 cup rice vinegar
• 2 tablespoons honey or maple syrup
• 1 tablespoon sesame oil
• 1 garlic clove, minced
• 1 teaspoon grated ginger

Creamy Herb Sauce:

• 1 cup coconut milk or soy cream for cooking
• 1/4 cup fresh basil leaves
• 1/4 cup fresh mint leaves
• 1/4 cup fresh cilantro leaves
• Juice of 1/2 lemon
• Salt to taste

Preparation Steps:

Cook the Rice: Rinse 2 cups of white rice and cook according to package instructions. Set aside to cool.

Prepare Vegetables and Fruits:

• Beets: Peel and cut into cubes.
• Edamame: Boil for 3-5 minutes, then drain.
• Mango: Peel and slice.
• Avocado: Peel and slice - half an avocado per person.
• Spinach: Rinse and pat dry.
• Cucumber: Slice thinly.
• Carrots: Grate and add a bit of lemon juice.

Marinate and Grill Tofu:

• Marinade: Mix the juice and zest of 1 lime and 1 lemon, add 2 teaspoons of grated ginger and curry powder, salt, and pepper.
• Tofu: Drain and press tofu to remove excess moisture, then cut into square pieces and marinate for 30 minutes.
• Grill: Grill tofu squares for 3-4 minutes per side until golden. Sprinkle with black and roasted sesame seeds.

Prepare the Sweet and Sour Sauce: Whisk together 1/4 cup soy sauce, 1/4 cup rice vinegar, 2 tablespoons honey or maple syrup, 1 tablespoon sesame oil, 1 minced garlic clove, and 1 teaspoon grated ginger.

Prepare the Creamy Herb Sauce: Blend 1 cup of coconut milk or soy cream for cooking with 1/4 cup each of fresh basil, mint, and cilantro leaves. Add salt to taste.

Assemble the Bowls:

• Divide the rice among 4 bowls.
• Arrange the beets, edamame, mango, avocado, spinach, carrots, and cucumber on top - divide the vegetables equally.
• Add the grilled tofu squares.
• Drizzle with sweet and sour sauce.
• Sprinkle 1 tablespoon of fried onions and 1 tablespoon of peanuts per bowl.
• Drizzle or serve with the creamy herb sauce.

1. Garnish and Serve: Garnish with additional fresh basil, mint, and cilantro if desired.