Instructions:

Poke means to slice or cut, that’s why all boke bowls have diced fish/tofu/chicken. Originating from Hawaii, before “Poke Bowls’ became a thing, early versions were referred to as diced fish salad’. The classic Poke Bowl these days is basically that, but served on top of rice and with lots of delicious spicy mayo. This recipe is a delicious vegan version. Ingredient List: 1200g tofu (Approx. 120g per student) (Bring sufficient quantity for the total number of students in your class) 6 tbsp Soy sauce (6 tbsp per student) 3 tbsp Sesame oil (3 tbsp per student) 3 tbsp Rice vinegar (3 tbsp per student) 3 tsp Agave (3 tsp per student) 300g Mayo (eggless/vegan friendly) 3 tsp Sriracha (3 tsp per student) 1000g rice (Approx. 100g per student) (Bring sufficient quantity for the total number of students in your class) 3 cucumber 8-12 carrots depending on size 6-7 avocados 200g Edamame 1 tbsp Sesame seeds (1 tbsp per student) 10 Spring onions Equipment List: 1 knife 1 white chopping board 1 mixing bowl 1 pan for rice 1 frying pan only 2 spoons Small reusable ingredient pots Hotplate/Stove required Allergens: Lupin Sesame Soybeans Sulphites Gluten Basic Recipe Steps Dice the tofu. Get a medium bowl and mix together soy sauce, sesame oil, rice vinegar, and agave. Put your diced tofu and leave to marinate in the mix for 15 minutes. Wash the bowl, use it again to mix sriracha and mayo and add a tiny bit of salt and pepper. Cook some rice - 1 part rice to 2 parts water for 10 minutes and leave to sit for 5 minutes for fluffy rice. Fry tofu off in a pan with a little oil and salt for 7 minutes. Chop up your cucumber, edamame, carrot, avocado and spring onion. Assemble everything together in the bowl - tofu, rice, cucumber, edamame, carrot and avocado. Spoon your sriracha mayo mix across the top in a zigzag fashion and sprinkle the spring onion and sesame seeds.