Vegan Poke Bowl: with Peanut Tofu, Sushi Rice, and Sesame Roasted Potatoes!

 Poke is a Hawaiian dish traditionally made with chopped raw fish served over rice with plenty of toppings and sauces. This vegan version uses crispy tofu in a peanut and ginger sauce, served over sushi rice, with toppings including diced avocado, pickled cucumber, sesame roasted potatoes, chopped lettuce, roasted cashews and peanut sauce :) You could also use marinated raw tofu to keep the dish more traditional! This recipe is super customisable, so feel free to add or omit anything you like from this recipe. 

Serves: 4 

Ingredients:

For the rice:

• 300g sushi rice
• 400ml water
• 2-3 tbsp rice vinegar
• 1.5 tbsp mirin
• 1 tbsp granulated sugar
• 1 tsp salt (more to taste)

For the potatoes:

• 2 starchy potatoes (British red or russet work well)
• 2 sweet potatoes
• drizzle olive oil
• drizzle sesame oil
• 1 tbsp sesame seeds
• generous dash smoked paprika
• 1 tsp maple syrup
• pinch of ground ginger
• pinch garlic powder
• salt and pepper 

For the pickled cucumber:

• 1/2 a large cucumber, thinly sliced
• 1 tbsp rice vinegar
• generous pinch of sugar
• generous pinch salt
• pinch chili flakes (optional- for heat) 

For the tofu:

• 600g tofu, drained and pressed for 20-30 minutes
• 4 tbsp cornstarch / cornflour 
• 4 tbsp soy sauce (divided)
• 1 large garlic clove, minced
• 1 inch piece fresh ginger, grated
• 1 tablespoon sesame oil
• 2 tbsp lemon juice
• 2-3 tbsp dark muscovado sugar (sub with any other brown sugar, or maple syrup/agave)
• 3 tbsp peanut butter 

For the cashews:

• large handful of cashews
• drizzle olive oil
• pinch of salt, pepper, and paprika

Everything else:

• 2 baby gem lettuces, chopped and washed
• 1 large avocado, chopped into cubes
• 3 spring onions, chopped
• 1 large mango, chopped into cubes 
• Optional toppings: crispy onion, soy sauce, pickled red cabbage, sesame seeds, vegan mayo 

Method:

For the rice:

• Wash the sushi rice thoroughly by rinsing it in cold water in a mesh strainer for a few minutes. Transfer the washed sushi rice to a large bowl and add enough water to cover the rice. Leave the rice to soak for about 20 minutes. 
• Once soaked, drain the rice and rinse it one last time in the strainer.
• Add 400ml water to a saucepan and bring to a boil. Add the washed and drained rice to the boiling water, and stir a couple times. Reduce the heat to medium-low and cover the saucepan. Allow the rice to cook for 10 minutes. Don't take of the lid or stir it!
• After 10 minutes, turn off the heat. Leave the lid on and don't stir the rice for this time. 
• After another 10 minutes, add the rice seasonings (rice vinegar, mirin, salt and sugar) to the pan and stir through using a wooden spoon. The rice should be fluffy and sticky. Taste and adjust seasonings.
• Allow the rice to cool before serving with the poke bowl. 

For the potatoes:

• Preheat the oven to 200C. 
• Peel the sweet and regular potatoes and chop them into 1/2 inch cubes. Add to a large roasting tin and add the rest of the ingredients. Toss everything together well, and place in the preheated oven.
• Roast for 30-40 minutes, stirring every now and then, until the potatoes are golden and cooked through.
• If they're ready before everything else, keep them warm in the oven.  

For the cucumber:

•  Toss the thinly sliced cucumber in the rest of the ingredients in a small bowl, and leave in the fridge while you prepare everything else. 

For the tofu: 

• Once the tofu has been pressed, slice it into 1/2 inch cubes. 
• Add the tofu to a large bowl and add the cornstarch and 1 tbsp of the soy sauce
• To cook the tofu in the airfryer: Preheat the airfryer to 200C and bake the tofu in it for 18 minutes, stirring it around frequently. 
• To cook in the oven:  Spread the tofu over a lined baking tray add bake at 200C for 20-30 minutes, until golden and crispy.
• Meanwhile, blend the sauce ingredients: Add the rest of the tofu ingredients (including the rest of the soy sauce) into a highspeed blender and blend until totally smooth. 
• Once the tofu is cooked, add to a large bowl with about two thirds of the sauce and stir. Leave to marinate for 5 minutes or so. The rest of the sauce ingredients can be used to drizzle over the poke bowl at the end. 
• After 5 minutes, add the tofu to a frying pan and fry for about 10 minutes over medium-high heat, until crispy. 

For the cashews:

• On a small lined baking tray, toss the cashews in the oil and seasonings, and bake in the 200C oven for 10 minutes or so. Be sure to keep a close eye on them as they burn very quickly. 

To assemble:

• Split the rice between 4 bowls, then the lettuce, tofu, mango, potatoes, avocado, cucumber, cashews, and spring onions. Add any additional toppings you like and drizzle over the leftover peanut sauce. You can also add vegan mayo or more soy sauce. 

Enjoy! :)