Vegan Poké Bowl with Crispy Tofu and Garlic Coconut Sauce
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 2 hrs 40 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g wild rice
- 300 g tofu, natural
- 1 avocado (s)
- 2 large mushrooms
- 1 carrot (s)
- 0.5 ½ kohlrabi
- 0.5 ½ cucumber (s)
- 150 ml soy milk (soy drink)
- 150 g breadcrumbs, whole rain
- 1 piece (s) ginger, the size a thumb
- 2 cloves garlic)
- 1 chilli pepper (s), fresh
- 0.5 can ½ coconut milk (400 ml content)
- 1 lime (s)
- 2 teaspoon, heaped vegetable stock powder
- 2 tablespoon soy sauce
- Oil for frying
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Cut the tofu into sticks about 2 hours beforehand and marinate with soy sauce, garlic and chilli (chopped up).
- Cook the rice according to the instructions.
- Grate the carrot. Cut the remaining vegetables: kohlrabi in sticks, avocado, mushrooms and cucumber in slices.
- Fry the mushrooms in oil, season with salt and pepper and set aside.
- Take the tofu out of the marinade (keep the remaining marinade) and bread it with soy sauce and breadcrumbs (mixed with a little vegetable stock powder). Fry the tofu sticks in oil until golden brown on all sides.
- Add coconut milk to the remaining marinade and lime juice. Then mix everything well.
- Arrange the punch: rice, vegetables, tofu and finally sauce over it.
- With this punch you can vary the ingredients depending on taste and availability. The punch can be stored separately from the sauce in the refrigerator (up to 2 days).
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