poke bowl – Inspiration

Tofu Poké Bowl

Stokes — Mon, 23 Jan 2023 17:08:00 +0000

When you think of the Poké bowl you automatically think healthy! Not only does it seem healthy, but it actually is! With fresh biological products, you can create this amazing Hawaiian bowl fresh enough to take you back to the warm summer days (we already miss)! What’s even better is that you can eat until you are completely full and not feel guilty about it. This bowl is filled with fresh Asian flavours, made with delicious tofu.

Tofu Poké Bowl

Servings 4

Ingredients

Poké marinade:

2 tbsp Sesame oil
1 tbsp Soya
1 tbsp Honey
1 tbsp Orange juice
1 tsp Sambal Olek

Protein:

500 g of tofu

Base:

3 cups White rice

Vegetables:

300 g Edamame
2 Radish
1/4 Purple cabbage
1/2 Cucumber
1 Mango
1 Green onion

Toppings:

Poké marinade
Sesame seeds
Sprouts

Instructions

Mix all the ingredients for the marinade in a small bowl and make sure the texture is smooth and homogeneous. Marinate the salmon or the tofu in the sauce for at least 2 hours in a bowl or a sous-vide bag in the fridge.
During this time, measure 3 cups of rice. Rinse it in water and drain. Place the rice in the rice cooker bowl. Add 3 1/2 cups of lukewarm water.
Turn on the thinkkitchen rice cooker and let it cook for about 27-32 min. Once it is ready, let it cool.
During this time, wash your vegetables.
After chopping all the vegetables, take the marinated tofu, place it in a pan on medium-heat and cook for about 20-30 seconds on each side.
Once everything is ready, place the rice, the protein, the vegetables and all the other ingredients and place like the above photo.

What’s great about this is that you can have fun with it and decorate your plate as much as you’d like! And don’t forget to pour the sauce over for the final touch! This will give more flavour to your amazing creation.

Salud! To your health!

Thanks to @auseptiemedelice for the recipe.

Healthy and Refreshing: Poke Bowl Recipe

Stokes — Tue, 28 Sep 2021 16:14:17 +0000

Poke bowls have taken the world by storm, changing the way we look at salads and the ways we started thinking about incorporating different veggies into our meals. This popular Hawaiian dish is very customizable – it could be just seafood and cut vegetables on a bed or salad or rice, or skip the seafood entirely for a vegetarian bowl. However you make it, with the right ingredients, toppings and sauces, a good poke bowl is such a satisfying lunch.

Here’s our recipe for our favourite poke bowl:

Ingredients:

1/4 cup. soy sauce

2 tsp. rice vinegar

2 tsp. sesame oil

1 tsp. freshly grated ginger

Pinch of crushed red pepper flakes

2 green onions, thinly sliced, plus more for garnish

1 tsp. toasted sesame seeds, plus more for garnish

Cooked white or brown rice

Sliced avocado

Sliced cucumber

Edamame

Shredded carrots

Sliced radish

Sliced bell peppers

Protein of choice: We recommend ahi tuna, shrimp, or tofu!

Preparation:

In a large bowl, whisk together soy sauce, rice vinegar, sesame oil, ginger, red pepper flakes, green onions, and sesame seeds. Add your protein of choice and toss to coat. Refrigerate for at least 15 minutes or up to 1 hour.

To serve, add rice to the bottom of four bowls. Top with your protein and vegetables. Garnish with green onions and sesame seeds before serving.

Perfect for a picnic or a quick, nutritious lunch, this Poke bowl will have you saying mahalo iā ‘oe (thank you), everytime! If you make this recipe and want to share with us, tag us on Instagram @stokesstores and use the hashtag #StokesMoments.

Build your own Poke Bowl!

Stokes — Sat, 28 Jan 2017 12:00:08 +0000

This week we collaborated with food blogger, pastry chef, and flexatarian, Allison Sklar: the Bacon Eating Jewish Vegetarian, to offer you an amazing recipe from the latest seafood trend. Poke Bowls! You pronounce it with an emphasis on the last syllable: Po- kay. Poke is an authentic Hawaiian dish made with raw fish and is served as a salad appetizer or entree. In many ways, Poke bowls reflect the combination of cultural influences on the Hawaiian Islands. You’ll recognize tastes and ingredients from Japanese cuisine and other Asian cooking particularly in the seasoning.

I think we can agree that two is better than one. And to be inclusive to all the many diets and –isms out there, we offer you two different recipes, one traditional Poke with fish and one vegan Poke bowl recipe with tofu!

What’s the best thing about Poke? It’s loaded with the most amazing veggies! If you like sushi or tartare then you’ll love this fresh and flavourful Hawaiian dish.

Ingredients

(serves 2)

Poke Marinade

1/3 cup tamari sauce
4 tbsp rice vinegar
1/4 tsp sesame oil
3 tbsp sugar
2 tbsp dehydrated onion
2 tsp chili flakes
1 tsp sea salt

Protein

300g silken tofu, cut into 1″ cubes
or
300g fresh, boneless, skinless salmon, cut into 1″ cubes

Base

1 cup calrose rice, cooked
or
1 cup rice noodles, cooked according to package directions

Vegetables

1 medium cucumber, cut into thin ribbons (see instructions)
1 medium carrot, julienned (see instructions)
1 medium beet, julienned
1 avocado, cubed or sliced
1/2 cup shredded purple cabbage
1/3 cup shelled edamame

Toppings

1 sheet nori seaweed, finely chopped
1 tbsp toasted sesame seeds
pinch cayenne flakes

Instructions

In a medium bowl, whisk marinade ingredients together and toss with your chosen protein, cut with the kiyosu utility knife on the marble chopping board. Cover, refrigerate, and marinate at least 30 minutes or up to 2 hours.
Meanwhile, cook your rice, or rice noodles, and set aside.
Then, steam your edamame: combine beans in a microwave-safe bowl with 1/4 cup water. Microwave on high for 2 minutes. Drain & set aside.
Next, cut up your veggies – feel free to get creative with the slicing. I use my mandoline to create perfect little matchstick pieces, and my vegetable peeler to create lovely ribbons. Try the thinkkitchen Mandoline or the Casa swivel peeler from Stokes if you’re looking to get your own.
Once your poke marinade is done marinating and your prep is finished, it’s time to assemble! Fill serving bowls, like the iris blue bowls from Stokes, with rice or rice noodles. Spoon 6 tbsp of marinade over base. Top with vegetables, avocado, edamame and poke.
Sprinkle with sesame, chili flakes and nori.
Serve immediately & enjoy!

Making it easy for you try out the latest food trends at home,

Allison Sklar is a Montreal native who started her blog in 2009. Allison is an advocate of plant-based diets, and she eats mostly vegan diet at home, but she does not like to label herself. For instance, from time to time, you may catch her enjoying some sustainably sourced fish, as she did last summer in New Orleans. You may also see her occasionally drizzling some fair trade honey into her green tea. Call her a flexatarian, a pescetarian, a confused omnivore, whatever – she eats what she enjoys, and she encourages you to do the same. Allison creates the majority of her own recipes, unless otherwise stated. She is inspired by friends, family, and of course, whatever’s in her fridge. For more of The Bacon Eating Jewish Vegetarian’s recipes visit her blog!

Click here for a text only version of this recipe!