Do the Hokè Pokè (Bowl).

Screen Shot 2017-09-19 at 10.28.30 PM.png

 

 

Namaste,

I hope that you all gave last week’s blog post, Feminice or Feminazi a read and somehow internalised the writing into a cognisance of sorts. Have you noticed how gender roles are so rigid? How we are so conditioned into these roles that they don’t seem to be anything but natural?

Gender discourse, specifically of a feminist nature, is always controversial. Last week’s blog post did cause slight dissension but that makes me realise that this is why many of these issues exist to begin with. We are all entitled to our own opinions, our own degree of consciousness and as such; our presence within the world and what we would like to do with it, will differ. While this makes us all unique, unfortunately, it means issues like discrimination, bigotry and prejudice, and their subsequent controversy are inevitable.

The purpose of this blog is for me to project my hopes onto some kind of platform. My hope is to promote an ethical, clean, responsible and sustainable way of being. A conscious culture.

With that being said, I hope for this post to be of a lighter nature. Less about the disputation and more about the delish.

I by no means fancy myself as a chef, but that is the beauty of the recipe below. If I can make it, you can make it!

This vegan pokè bowl packs flavour and protein and is guilt free in more ways than one:

  • No animals were harmed in the making of this meal.
  • It is actually healthy!

 

DSC_0192

 

Let’s Begin!

Ingredients:

  • 1 Block of tofu (Must be extra firm as you want your tofu to be crispy)
  • Cucumber
  • Avocado
  • Carrots
  • Roasted seaweed (I used the wasabi flavoured but whichever you prefer).
  • Brown rice (This can be substituted for any grain, like quinoa, or if you would like a carb free meal, just add extra veg!)
  • Frozen edamame
  • Sesame seeds (I used a mixture of black and white but either will do)Spring onion
  • Pickled ginger
  • Soy sauce (Tamari if gluten free)
  • Sesame oil
  • Maple syrup
  • Agave
  • Sriracha
  • Dry white wine
  • Rice vinegar
  • Tomato Paste

 

Method

If you would like to add a carbohydrate to your pokè bowl, begin by boiling your grain of choice.

Then, slice your tofu into small cubes (I sliced my block of tofu into 4×3 pieces)

Heat two tablespoons of sesame oil in a pan over medium to high heat. Once the oil begins to “crackle” place your tofu into the pan.

DSC_0025

You want the tofu to become golden, which means cooking for about 5 minutes on each side. In the meantime, make the sauce which will pack the punch (vegan protein makes you strong too!)

 

Mix:

  • 2 tablespoons of soya sauce
  • 3 tablespoons of maple syrup
  • 4 tablespoons of dry white wine
  • 1 teaspoon of tomato paste
  • 5 tablespoons of Sriracha (less if you don’t enjoy spicy food)
  • 2 tablespoons of rice vinegar

 

While your tofu is going for gold, begin to chop your vegetables. Think small and neat! Set aside.

 

DSC_0065

Once the tofu is brown on both sides, add your sauce to the pan.

 

DSC_0043

 

DSC_0089

Eventually, the sauce will reduce to a sticky consistency and you will be left with a sweet and sticky crispy tofu!

Set aside and steam your edamame (I bought mine still in the shell.)

I didn’t have a steamer, so I used a nifty trick and placed the edamame in a sieve and balanced it over a pot of boiling water.

DSC_0145

 

While your edamame are steaming, place about a tablespoon of sesame seeds in a dry pan (1 tablespoon per bowl, so increase if you are making more than one.) Shake the pan every 30 seconds or so until the seeds begin to toast, they will begin to go a little golden. This takes about 3 minutes on low heat.

 

DSC_0128

In between, you can begin with your easy dressing which will be drizzled over the final product:

  • 2 tablespoons of soya sauce
  • 1 tablespoon of Sriracha (again, less if you prefer less spicy)
  • 1 teaspoon of sesame oil
  • 2 teaspoon of agave nectar

You are now ready to prepare your pokè bowl, this is the fun part! Put your creative side to good use to add a whole new dimension of eating mindfully.

I like to place my ingredients in their own separate sections around the bowl. Your grain can be your base with your vegetables, edamame and crispy tofu arranged in segments above it.

Then, sprinkle your toasted sesame seeds and chopped spring onion on top, tear the roasted seaweed into rough squares and sprinkle like glitter!

Add some pickled ginger as a garnish for freshness.

Lastly, drizzle your dressing over your pokè bowl.

Photograph, Instagram and enjoy!

 

DSC_0188

 

DSC_0212

If food makes you as happy as it makes me, you are in for elation!

Until next time,

Shari

Photo credit goes to the amazing Ricky Want @wantricky

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s