Sushi Bowl
April 26, 2022
Difficulty
Serves
portions
Time
30min
Posted by nexbaau on 26th Apr 2022
Ingredients
Marinated Tofu:
- 250 g firm tofu
- 2 tbsp tamari soy sauce
- 2 tbsp Nexba Apple, Pear & Ginger Kombucha
- 1 garlic clove, minced
- 1 tsp chilli flakes
- 1 tsp corn flour
- 1 tbsp extra virgin olive oil
Pickled Carrots:
- 2 carrots, julienned
- 2 tbsp Nexba Apple, Pear & Ginger Kombucha
- 2 tbsp lemon juice
- 1 cucumber, cut into match sticks
- 2 cups cooked brown rice (or white rice or quinoa)
- 1 cup cooked edamame
- 1 avocado, sliced
Dressing:
- 2 tbsp Nexba Apple, Pear & Ginger Kombucha
- 2 tbsp tahini
- 2 tbsp lemon juice
- 1 tbsp tamari soy sauce
- 1 small clove garlic, minced (optional)
Toppings:
- Sauerkraut (optional)
- Toasted nori seaweed cut into strips
- Black & white sesame seeds
- Dried chilli flakes
Method
- Drain excess liquid from tofu using paper towel. Cut into cubes.
- In a small bowl marinate tofu in tamari soy sauce, Nexba Apple, Pear & Ginger Kombucha, garlic and chilli. Ideally leave for 2 hours or minimum 20 mins whilst preparing remaining elements.
- Cut carrots into matchsticks and soak in Nexba Apple, Pear & Ginger Kombucha and lemon juice. Set aside.
- To make dressing whisk together Nexba Apple, Pear & Ginger Kombucha, tahini, lemon, tamari and garlic to combine well. Set aside.
- Heat olive oil in a frying pan or wok over medium heat. Remove tofu from marinate. Add tofu to pan. Fry until golden, turning frequently.
- Add cornflour to remaining marinade and whisk to combine.
- Add to frying pan with tofu. Cook over low-medium heat until sauce thickens. Set aside. Assemble sushi bowls. Layer brown rice, edamame and tofu.
- Arrange sliced avocado, drained carrots and cucumber. Pour over dressing. Top with sauerkraut, seaweed, sesame seeds and chilli.
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