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 l 200g (7oz) jasmine rice l 50ml (2fl oz) coconut milk l 1tbsp toasted coconut flakes l 1tsp rapeseed oil l 2 garlic cloves, finely chopped

l 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 lowsodium light soy sauce • 1tbsp golden syrup • 1 kiwi, peeled and sliced into 0.5cm rounds, each round into 8 wedges l 1 small pineapple, peeled, cored and diced into 0.5cm cubes l 1 whole mango, peeled, stoned and diced into 0.5cm cubes

l A handful of roasted, salted cashew nuts l A handful of edamame beans, blanched from frozen, ready to eat l 50g (1¾oz) red cabbage, shredded l 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.