WAIKIKI BOWL
Hawaii is one of my favourite places, and this is my version of one of its vibrant poke bowls.
Serves 3 Cals: 638 Carbs: 95.6g
Protein: 23.4g Fat: 19.9g
8 cherry tomatoes, halved
1tbsp tamari or low-sodium light soy sauce
1tbsp finely chopped chives
200g (7oz) jasmine rice
50ml (2fl oz) coconut milk
1tbsp toasted coconut flakes
1tsp rapeseed oil
2 garlic cloves, finely chopped 2.5cm piece of fresh root ginger, grated
200g (7oz) smoked tofu, drained, rinsed in cold water and diced into 1.5cm cubes
2tbsp mirin (Japanese rice wine) 2tbsp tamari or low-sodium light soy sauce
1tbsp golden syrup
1 kiwi, peeled and sliced into 0.5cm rounds, each round into 8 wedges
1 small pineapple, peeled, cored and diced into 0.5cm cubes
1 whole mango, peeled, stoned and diced into 0.5cm cubes A handful of roasted, salted cashew nuts
A handful of edamame beans, blanched from frozen, ready to eat
50g (1¾oz) red cabbage, shredded
Fried crispy salty seaweed, 2-3 pieces of crispy fried ready-to-eat nori, fried shallots and toasted sesame seeds (all from supermarkets), plus edible flowers such as pansies (optional), to garnish
In a small bowl, combine the cherry tomatoes with the tamari or soy sauce and chives. Set aside.
Place the jasmine rice in a pan with the coconut milk and 350ml water. Bring to the boil over a high heat. Reduce the heat to bring to a simmer, then cover and cook for 15-20 minutes. Once the rice is done, uncover and fluff up with a fork. Sprinkle with the coconut flakes and set aside.
Heat a wok over a high heat until smoking, and add the oil. Once hot, add the garlic and ginger. Toss for a few seconds, then add the tofu and cook, tossing, for 5 seconds. Add the mirin, tamari or soy sauce and golden syrup. Cook for 2-3 minutes until reduced and the tofu is sticky. Set aside.
Divide the rice between three bowls. Working in sections (like slices of a pizza) add the toppings: the tomatoes, the tofu, the kiwi, the pineapple, the mango, the nuts, the edamame and the cabbage. Finally, add the garnishes and serve.