Golden tofu poke bowl with ginger sesame dressing

1. Place rice in a saucepan and cover with water. Bring to the boil and simmer for 15-20 minutes, or until tender. Drain and rinse.

2. Thinly slice spring onions and radishes. Dice capsicum and avocados. Set aside.

3. Peel and grate ginger to yield 1 tbsp. Combine with 3 tbsp vinegar, 1 tbsp soy sauce, 2 tbsp sesame oil and 1 tbsp tahini.

4. Heat frypan over medium-high heat with 1 tbsp sesame oil. Dice tofu and coat with 1 tbsp soy sauce. Cook for 3-4 minutes, gently turning, until golden.

5. Divide rice, tofu and components evenly among bowls. Spoon over dressing to serve and garnish with nori sheets (see notes).

Notes:
The nori sheets can either be cut in squares or finely sliced. We find its easiest to cut them with scissors. You can also stir it through the rice to stretch the flavour out.

Brown rice 300g
spring onions 1/3 bunch
Radishes 1/2 bunch
yellow capsicum 1
Avocados 2
Ginger 40g
Silken tofu 1 packet (300g)
Nori sheets 2 sheets

From your pantry:
soy sauce (or tamari), sesame oil, apple cider (or rice wine) vinegar, tahini