Shiitake mushroom and tofu poke bowl
Photo by Tam West
- Make the marinade: Whisk the zest and juice of 1 lime (or lemon) with 1 crushed garlic clove, a small piece finely grated ginger, 1 Tbsp sweet chilli or sriracha sauce, 1 Tbsp walnut or sesame oil, 1 tsp kecap manis or soy and a splash of fish sauce.
- Finely slice a large handful of shiitake mushrooms and toss through marinade. Carefully cut 1 block of soft tofu into even cubes, gently remove to a container, pour over mushroom mix and leave to marinate for 1 hour.
- Arrange 2-3 bowls with cooked brown rice, marinated mushroom and tofu mix, diced cucumber (or sugar snaps), orange segments and sliced spring onion. Top with sesame seeds, red chilli threads, mint leaves and a drizzle of the marinade.
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