Miso Mushroom and Tofu Poke Bowl

While I’m a pescatarian, my sister is a strict vegetarian. Every week at home we do a poke night, and when she comes over - this is our poke night! So delicious, no one misses the seafood!

Ingredients.

2 Containers of Mushrooms, I usually use baby bellas and shitakes

1 Package of Firm Tofu, Drained

Toasted Sesame Oil and Olive Oil for the pan

1 tbs of Soy Sauce

Scallions

Sesame Seeds

(I also like brown rice, edamame, cucumber and avocado in my poke bowls!)

Miso Sauce

1 tbs soy sauce or coconut aminos

1 tbs rice wine vinegar

1 tbs mirin

1 tbs maple syrup

1 tbs miso paste (I used white)

1 tbs sesame oil

1 tbs avocado oil

Chili flakes

Method.

Step 1.

Thinly slice your mushrooms. Heat sesame oil in a pan on medium-high, and once it’s hot drop in your mushrooms. Sauté every 5 minutes so the mushrooms get good caramelization but are completely cooked through.

Step 2.

Once your mushrooms are fully cooked, turn off the heat and drop in your sauce. Stir so the sauce thickens from the residual heat and coats the mushrooms. Finish with scallions and sesame seeds.

Step 3.

Cut your tofu into planks, season with salt, pepper, ground ginger, garlic powder, and drizzle sesame oil over top.

Step 4.

In a large pan, heat olive oil and sesame oil until hot. Drop in your tofu so all plans are laying flat and making contact with the pan. While one side cooks, season the face-up side again with salt, pepper, ground ginger, and garlic powder.

Step 5.

After about 5 minutes, flip your tofu to crisp the other side. Once things get nice and golden brown on both sides (about another 3 minutes) drop in 1 tbs of soy sauce and stir. Turn off the heat and finish with more scallions and sesame seeds.

Step 6.

Assemble your bowl and enjoy!