Easy Prawn, Avocado and Tofu Poke Bowl

Nutrition per serve

Ingredients

• 150g Japanese rice
• 1pcs carrot
• 1pcs Lebanese cucumber
• 40g radish
• 1pcs avocado
• 5g toasted sesame seeds
• 50g aioli mayonnaise
• 5g wasabi
• 200g plain tofu
• 200g peeled prawns
• 1pcs spring onion
• 40g Japanese dressing
• 10ml neutral-flavoured oil
• 5ml soy sauce

Method

1. Step 1 — Cook rice
   Check your avocado is ripe before starting this recipe (see cooking tip). Rinse the rice until the water runs clear. Put in a small saucepan with 250ml (1 cup) water, cover and bring to a simmer over medium heat. Reduce the heat to low and cook for 12 mins or until tender and the water is absorbed. Turn off the heat and stand, covered, for at least 5 mins.
2. Step 2 — Prep vegetables
   Meanwhile, shred the carrot using a julienne peeler or coarsely grate with a box grater. Thinly slice the cucumber and radish with a sharp knife or mandoline.
3. Step 3 — Coat avocado
   Quarter the avocado. Put the sesame seeds in a shallow dish and dip the avocado in the sesame seeds to coat.
4. Step 4 — Make wasabi aioli
   Combine the aioli and wasabi in a bowl (you can omit the wasabi, if preferred, and serve it at the table for those who like it).
5. Step 5 — Cook tofu and prawns
   ADD PRAWNS OPTION Heat 2 tsp oil in a medium frypan over high heat. Cook the tofu for 2 mins each side or until golden and heated through. Remove from the pan. Add the prawns to the same pan and cook, stirring, for 2-3 mins until just cooked through. Remove from the pan.
6. Step 6 — Get ready to serve
   Thinly slice the spring onion on an angle. Cut the tofu into small cubes. Divide the rice, carrot, cucumber, radish, prawns and tofu among bowls and drizzle with the Japanese dressing. Top with the avocado and spoon 1 tsp soy sauce into the natural depressions of the avocado. Scatter with the spring onion and serve with the wasabi aioli.

Allergens

Soy, Sesame, Egg, Crustacean