Name: Vermicelli Poke Bowl
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4 Servings
Ingredients: 400 g extra-firm tofu; 2 teaspoons vegetable oil; 1/4 cup canola oil; 3 tablespoons lime juice; 1 teaspoon lime zest; 1/2 garlic clove, minced; 2 tablespoons honey; 2 teaspoons fresh ginger, grated; 1 teaspoon low-sodium soy sauce (Check the label and choose a low sodium soy sauce without potassium additives.); 1 teaspoon hoisin sauce; 1 teaspoon sesame oil; 1/2 teaspoon sambal oelek; 150 g rice vermicelli; Oil; 1 cup English cucumber diced; 6 radishes, julienned; 4 green onions, sliced; 1/2 cup fresh mint or cilantro, chopped; 1 cup unsalted peanuts; Pepper to taste

Ingredients

Adjust Servings:

	400 g extra-firm tofu
	2 teaspoons vegetable oil
	Sauce
	1/4 cup canola oil
	3 tablespoons lime juice
	1 teaspoon lime zest
	1/2 garlic clove, minced
	2 tablespoons honey
	2 teaspoons fresh ginger, grated
	1 teaspoon low-sodium soy sauce (Check the label and choose a low sodium soy sauce without potassium additives.)
	1 teaspoon hoisin sauce
	1 teaspoon sesame oil
	1/2 teaspoon sambal oelek
	Filling
	150 g rice vermicelli
	Oil
	1 cup English cucumber diced
	6 radishes, julienned
	4 green onions, sliced
	1/2 cup fresh mint or cilantro, chopped
	1 cup unsalted peanuts
	Pepper to taste

Nutrient Analysis
PER SERVING: 1/4 of recipe
Calories	665 Kcal
Protein	22 g
Carbohydrates	58 g
Fibre	8 g
Sugars	16 g
Total Fat	42 g
Saturated Fat	5 g
Cholesterol	0 mg
Sodium	144 mg
Potassium	690 mg
Phosphorus	319 mg

Vermicelli Poke Bowl:
Downloadable/printer-friendly version

Ingredients

400 g extra-firm tofu
2 teaspoons vegetable oil
Sauce
1/4 cup canola oil
3 tablespoons lime juice
1 teaspoon lime zest
1/2 garlic clove, minced
2 tablespoons honey
2 teaspoons fresh ginger, grated
1 teaspoon low-sodium soy sauce (Check the label and choose a low sodium soy sauce without potassium additives.)
1 teaspoon hoisin sauce
1 teaspoon sesame oil
1/2 teaspoon sambal oelek
Filling
150 g rice vermicelli
Oil
1 cup English cucumber diced
6 radishes, julienned
4 green onions, sliced
1/2 cup fresh mint or cilantro, chopped
1 cup unsalted peanuts
Pepper to taste

Preparation

1 Done	Remove excess moisture from tofu and cut into 1 cm cubes.
2 Done	In a small bowl, prepare the sauce by mixing all sauce ingredients with a spoon.
3 Done	In a non-stick frying pan, heat oil over medium-high heat, and fry tofu until it becomes crispy (8 minutes).
4 Done	In a saucepan, boil water and cook vermicelli according to instructions on package. Drain the water by pouring them through a strainer. Return vermicelli to the pot. Add a bit of oil to prevent pasta from sticking.
5 Done	Divide vermicelli and salad ingredients between four bowls. Add sauce and garnish with peanuts.