Poke Bowl with Roasted Seaweed

Bowl of food with rice, vegetables, and tofu on a wooden surface
10-15 Minutes
1 Serving

Ingredients

Tuna Bowl Base

  • The Han Kitchen Roasted Seaweed
  • 1/2 block tofu, diced
  • 125 g brown rice (or 1 microwave brown rice cup)
  • 1/2 cucumber, diced
  • 1/2 can tuna (drained)
  • Olive oil
  • A pinch of salt

You can create your poke bowl with any ingredients you prefer, including cabbage, onion, roasted mushrooms, sweet corn, crispy onion flakes, avocado, salmon, or edamame.

Sauce

  • 1/2 tbsp gochujang
  • 1/2 tbsp sriracha
  • 1/2 tbsp honey (or sugar/sweetener)
  • 1/2 tbsp sesame oil

Directions

  1. Cut the tofu into small cubes and place on a microwave-safe plate. Microwave for 2 minutes to remove excess moisture.
  2. Transfer the tofu to a dry pan and cook over medium heat without oil to remove remaining moisture.
  3. Once the tofu starts to firm up, add a small amount of olive oil and a pinch of salt. Continue cooking until golden and slightly crispy.
  4. Prepare the brown rice (or heat a microwave rice cup) and place it in a bowl.
  5. Add tofu, diced cucumber, and drained tuna on top of rice.
  6. Tear The Han Kitchen Roasted Seaweed into small pieces and sprinkle generously over the bowl.
  7. In a small bowl, mix the sauce ingredients until well combined, then drizzle over the poke bowl.
  8. Serve immediately and mix well before eating.