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Poke Bowl with Kimchi and Beet
Main course
Fermented
Less than 30 minutes

Poke Bowl with Kimchi and Beet

Ingredients

70 g basmati rice

50 g cucumber

30 g edamame

30 g carrot

30 ml tamari/Luggi Beavia

10 g crushed cashew nuts

10 g hemp seeds

50 g tofu

15 ml maple syrup

Instructions

01

Cut the tofu into cubes and put them in a jar. Pour in 10 ml tamari/luggi and maple syrup. Let marinate together for at least 2 hours (ideally overnight). Then grill the marinated tofu in the oven, for about 25 minutes at 200°C.

02

Place the rice in a pot, cover it with double the amount of water, and cook until the rice has absorbed all the water.

03

Put the cooked rice in a bowl. Add the fresh cucumber, edamame, kimchi, carrots, beetroot, and toasted tofu. Finally, pour tamari/luggi over everything. Sprinkle with hemp seeds and crushed nuts.

04

Serve and enjoy!

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