Japanese Tofu Poké Bowl
Serves 2
- 1 tbsp extra virgin olive oil
- 300 g firm tofu, cut in 1 cm cubes
- 2 tbsp teriyaki sauce
- 250 g edamame beans, frozen
- 250 g brown rice, cooked
- 1 carrot, shaved
- 1 Lebanese cucumber, cut into thin wedges
- 0.25 red cabbage, shredded
- 5 g roasted seaweed nori snack seaweed (optional)
- 1 avocado, peeled and cubed
