Give your Love a Good Poke this V-Day with This Hawaiian Poke Bowl
Want to do something special for the person who makes you hot under the collar this Valentine’s Day? You could whisk them off to Hawaii and bask in the beauty of the volcanoes, beaches, and stunning sunsets. Or, if your sexy ass is broke like me, you can just give your Valentine a good poke. Get your minds out of the gutter; I’m talking about a Hawaiian poke bowl of course. Made with firm tofu, sexy rice noodles, juicy cucumbers, lengthy asparagus stalks, and a dash of sriracha to turn up the heat, you are sure to set your Valentine’s taste buds on fire.
Hawaiian Poke Bowl Recipe
Tofu and Marinade
- 200 g/7 oz firm tofu (preferably pressed)
- ⅓ cup of soy sauce
- ¼ cup of rice vinegar
- ¼ cup of water
- 2 cloves of garlic, minced
- 2 tbsp dried algae
- 1 tsp Sriracha
- 1 tsp fresh, grated ginger
- 1 tsp red pepper flakes
For the B
- 100 g/3.5 oz rice noodles
- 2 carrots
- 1 cup of snow peas
- 1 cup of asparagus
- 1 cup of sliced cucumber
- 1 cup of edamame (fresh or frozen)
- 3 scallions
- a handful of Thai basil
- 2 tbsp toasted sesame seeds
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In a bowl, whisk together soy sauce, hot sauce, vinegar, water, garlic, algae, ginger, and red pepper flakes.
Cut tofu into 1-inch cubes, and throw it into the marinade. Give a stir to coat evenly. Marinate the tofu for at least thirty minutes, or overnight.
Noodles and Veggies
Prepare rice noodles according to the instructions on the package. Drain and set aside.
Cook edamame according to package instructions. Let cool.
Slice carrots, cucumber, and scallions.
Divide rice noodles and vegetables into two bowls. Top with tofu and drizzle the marinade over the top. Sprinkle with sesame seeds and add a dash of siracha for some extra heat. Your Hawaiian poke bowl is ready. Enjoy!
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