Cabbage, Tofu & Mushroom Poke Bowl with Kimchi Relish
This is a good one for midweek or a relaxed weekend — minimal prep, plenty of texture, and something that feels balanced without trying too hard.
Our seasonal Poke bowl works because of balance — soft rice, crisp vegetables, warm tofu. What it needs at the end is something sharper to pull it together. And our Kimchi Relish does exactly that…
Made with cabbage, carrot, ginger, spring onion and cayenne, it brings a mix of tang, sweetness and gentle heat that cuts through everything else on the plate.
Prep time: 10 minutes
Cooking time: 10 minutes
Serves: 2
Ingredients
- 200g extra-firm tofu, pressed and cubed
- 2 tbsp neutral oil
- 1 tbsp soy sauce
- 1 tsp sesame oil
- ½ small white or Savoy cabbage, very finely shredded
- 1 tsp rice vinegar or lemon juice
- Pinch of salt
- 1 carrot, julienned or grated
- 1 avocado, sliced
- 2 spring onions, finely sliced
- Toasted sesame seeds
- To serve
- Steamed jasmine or brown rice (or quinoa)
- Folláin Kimchi Relish (on the side)
Method
-
Heat oil in a pan over medium–high. Add tofu and cook until golden on all sides.
Finish with soy sauce and sesame oil, toss to coat, and remove from heat.
- Toss shredded cabbage with salt and vinegar. Massage lightly with your hands for 30 seconds to soften, then set aside.
- Spoon rice into bowls. Arrange cabbage, tofu, carrot, avocado and spring onions on top.
- Scatter with sesame seeds. Serve with a generous spoon of Kimchi Relish on the side — not mixed through.
Ingredients
- 200g extra-firm tofu, pressed and cubed
- 2 tbsp neutral oil
- 1 tbsp soy sauce
- 1 tsp sesame oil
- ½ small white or Savoy cabbage, very finely shredded
- 1 tsp rice vinegar or lemon juice
- Pinch of salt
- 1 carrot, julienned or grated
- 1 avocado, sliced
- 2 spring onions, finely sliced
- Toasted sesame seeds
- To serve
- Steamed jasmine or brown rice (or quinoa)
- Folláin Kimchi Relish (on the side)
Method
-
Heat oil in a pan over medium–high. Add tofu and cook until golden on all sides.
Finish with soy sauce and sesame oil, toss to coat, and remove from heat.
- Toss shredded cabbage with salt and vinegar. Massage lightly with your hands for 30 seconds to soften, then set aside.
- Spoon rice into bowls. Arrange cabbage, tofu, carrot, avocado and spring onions on top.
- Scatter with sesame seeds. Serve with a generous spoon of Kimchi Relish on the side — not mixed through.
