Asian Tofu Poke Bowl

Ingredients

Roasted vegetables

• 2 carrots, cut into sticks
• 1 small turnip, diced
• 1 small beet, diced
• 1 tablespoon of oil
• 1 to 2 teaspoons of Épice de Feu
• Salt and pepper

Marinade / sauce

• 3 tablespoons of Original or Spicy Vinaigre de Feu
• 2 tablespoons soy sauce
• 1 tablespoon toasted sesame oil
• 1 teaspoon of honey or maple syrup

Tofu & fresh vegetables

• 1 block of firm tofu, cut into cubes
• ½ cucumber, sliced
• A few radishes, sliced
• 2 handfuls of spinach

To serve

• Rice or rice noodles
• Sesame seeds (optional)
• Green onions (optional)

Preparation

1. Preheat the oven to 220°C (425°F).
2. Place the carrots, turnip, and beet on a baking sheet. Add the oil, Épice de Feu, salt, and pepper. Toss to coat and bake for about 25 minutes, or until the vegetables are tender and lightly browned.
3. Meanwhile, combine all the marinade ingredients in a bowl.
4. Place the tofu in half of the marinade and let it sit for a few minutes.
5. Add the cucumber and radishes to the remaining marinade and toss to combine.
6. Cook the tofu in a hot skillet with a little oil until it is golden brown.
7. Assemble the bowls with the rice or vermicelli, spinach, roasted vegetables, marinated vegetables, and tofu. Garnish with sesame seeds and green onions, if desired.

Notes and tips Apothicari