Description
A refreshing and vibrant Watermelon Poke Bowl that combines marinated baked watermelon cubes with crispy fried tofu, nutritious edamame, and fresh vegetables over brown rice. This dish is a delightful twist on traditional poke, perfect for a light lunch or dinner, offering a balance of sweet, tangy, and savory flavors with a variety of textures.
Ingredients
Units
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Watermelon Poke Marinade
- 1/4 cup soy sauce (or tamari if gluten free)
- 2 tablespoons rice vinegar
- 2 tablespoons lemon juice
- 1 tablespoon sesame oil
- 1 tablespoon brown sugar (or sweetener of your choice)
- 2 teaspoons finely grated ginger
- Pinch of chili flakes
- Half large watermelon, rind removed (approx. 1 kg or 2.2 lb of watermelon flesh)
To Serve
- 300 g firm tofu (one pack)
- Oil, for frying
- 4 cups cooked brown rice
- 2 cups frozen edamame beans (podded)
- 3 radishes, thinly sliced
- 1 cucumber, thinly sliced
- 1 avocado, thinly sliced
- Pickled ginger
- Toasted sesame seeds
Instructions
- Preheat and prepare marinade: Preheat your oven to 180°C (350°F). In a large mixing bowl, combine the soy sauce, rice vinegar, lemon juice, sesame oil, brown sugar, grated ginger, and chili flakes to make the marinade.
- Marinate the watermelon: Cube the watermelon flesh and toss it gently in the prepared marinade. Then strain the watermelon cubes, reserving the marinade for later use.
- Bake the watermelon: Spread the strained watermelon cubes in a single layer in a large roasting dish. Bake in the preheated oven for 45 minutes, until the watermelon has shrunk, become firmer, but not browned. While still hot, return the watermelon to the bowl with the reserved marinade to soak, then refrigerate until cold. This step can be done up to a day ahead of serving.
- Prepare the tofu and edamame: Drain the tofu and cube it. Fry the tofu cubes in oil until golden brown on all sides, then drain on paper towels and season lightly with salt. Cook the frozen edamame beans in boiling water for 2-3 minutes, then drain and rinse under cold water to cool.
- Assemble the bowls: In serving bowls, place cooked brown rice as the base. Top with drained watermelon poke cubes, fried tofu, edamame beans, sliced radishes, cucumber, and avocado. Garnish with pickled ginger and toasted sesame seeds. Serve the reserved marinade on the side as a dressing, and optionally add a drizzle of kewpie mayo for extra flavor.
Notes
- Nutrition information is estimated and does not include oil used for frying tofu.
- Watermelon poke can be prepared a day ahead to enhance flavor.
- This recipe was first published in the Summer 2021 issue of Nourish Magazine.
- Kewpie mayo is an optional addition that complements the dish well.
Nutrition
- Serving Size: 1 bowl (approx. 1/4 recipe)
- Calories: 624 kcal
- Sugar: 23 g
- Sodium: 832 mg
- Fat: 22 g
- Saturated Fat: 3 g
- Unsaturated Fat: 18 g
- Trans Fat: 1 g
- Carbohydrates: 89 g
- Fiber: 14 g
- Protein: 25 g
- Cholesterol: 0 mg
