A plant-based take on poke that doesn't compromise on flavor. Marinated firm tofu mimics the texture of fish, paired with mineral-rich wakame salad.
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9 items
Wrap the firm tofu in paper towels and press gently to remove excess moisture without breaking the cubes.
Whisk soy sauce, sesame oil, and grated fresh ginger in a bowl.
Add tofu to the marinade. Toss and let sit for at least 10 minutes to absorb the flavors.
Divide cooked brown rice into bowls. Top with the tofu, wakame salad, shredded carrot, and pickled ginger.
Pour any remaining marinade over the rice and sprinkle with sesame seeds.
