Tofu Poke with Quick Pickles and Avocado


Firm tofu 450g
Cooked brown rice/Japanese rice/mixed grain rice, cooled 600g
Red cabbage, blanched and marinated in 1Tsp salt & 3Tbsp lemon juice 200g
Red onion, sliced and marinated in 1Tbsp lemon juice 1
Sweet corn, tin 260g
Ripe avocado, peeled, stoned, and diced 1
Radishes, trimmed and sliced 8
Spring onion, sliced 1
Roasted cashew 80g
Nori seaweed sheet, cut into thin, short strips 1
Toasted sesame seeds 2Tsp


Tofu Marinade:
Lee Kum Kee Pure sesame oil 2Tbsp


Lemon juice 1Tbsp
Hot water 1Tbsp
Lee Kum Kee Pure sesame oil 1Tbsp


1 In a mixing bowl, mix together Lee Kum Kee (Professional) Cantonese Sweet Chilli Sauce and sesame oil.
2 Drain tofu, then cut the tofu into cubes and toss gently in this marinade. Set aside to marinate for about 30 minutes.
3 In a separate mixing bowl, add Lee Kum Kee (Professional) Vegetarian Stir-fry Sauce (with Shiitake Mushroom) and hot water, mix well to thin it down. Then add the rest of the ingredients, stir well and set aside for later use.
4 Heat a non-stick frying pan to medium heat. Add tofu and pan-fry all sides till it takes on colour.
5 Blanch the red cabbage for 1 minute in a pot of boiling water, drain and refresh. Then season with salt and lemon juice, set aside for 30mins.
6 Divide the rice between the bowls and add the pan-fried tofu, sweet corn, red cabbage, avocado and radishes, arranging them separately for maximum visual impact.
7 Drizzled 2Tbsp of Poke Bowl Dressing in each bowl.
8 Garnish with the sesame seeds, nori strips and spring onions. Serve immediately.
Serves   4 
share on facebook
send email

More Recipes

By accepting or continuing to browse this site, you are agreeing to our use of cookies and our privacy policy