Sweet chilli tofu poke

By: Samantha Hancox

Decent splash Kewpie roasted sesame sauce
3 Tbsp soy sauce
1 tsp grated ginger
1 tsp minced garlic
2 tbsp rice vinegar
2 tsp Sriracha
2 tbsp of sesame oil
2 zucchini
1 carrot
Edamame beans - deshelled
Any kind of rice depending on how hungry you are - I used brown rice and quinoa combo
Kewpie Mayo on top
Add a crunch - I use crispy shallots
Tofu - however hungry you are - I used sweet chilli tofu

Rinse and cook a serving of rice (your choice) in line with rice cooking instructions
Meanwhile combine ginger, garlic, soy sauce, rice vinegar, sriracha and sesame oil in a bowl for the dressing.
Noodle the zucchini - I.e I just use a peeler to peel the zucchini into strips, and cover them with boiling water for 7 mins
Defrost edamame beans (microwave for 3 mins or follow instructions on packaging)
Cook tofu in a little bit of oil until it’s crispy on both sides. Set a side
Grate carrot
Dry off zucchini noodles with a paper towel
Combine rice, zucchini noodles, grated carrots, tofu and edamame into a bowl
Pour soy dressing, kewpie sesame dressing over contents of the bowl (enough but not enough to drown the contents)
Drizzle with kewpie Mayo and crispy shallots