Description
This vibrant Watermelon Poke Bowl combines the freshness of marinated baked watermelon with crispy fried tofu, nutty brown rice, and a variety of fresh vegetables. It’s a refreshing and healthy dish perfect for warm days, packed with flavors from sesame, ginger, and tangy marinade, making it a unique vegan bowl that’s both filling and nutritious.
Ingredients
Units
Scale
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 chilli flakes
- Half large watermelon, rind removed (approx. 1 kg or 2.2 lb 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, to taste
- Toasted sesame seeds, for garnish
Instructions
- Prepare Watermelon Marinade: In a large mixing bowl, combine soy sauce (or tamari), rice vinegar, lemon juice, sesame oil, brown sugar, grated ginger, and a pinch of chilli flakes. Stir until the sugar is dissolved and marinade is well mixed.
- Marinate Watermelon: Cube the watermelon flesh into bite-sized pieces and toss gently in the marinade. Strain the watermelon from the liquid, reserving the marinade, and spread the watermelon cubes in a single layer in a large roasting dish.
- Bake Watermelon: Preheat the oven to 180°C (350°F). Bake the watermelon for 45 minutes until it shrinks and firms up but does not brown. Once baked, immediately scoop the watermelon back into the bowl with the reserved marinade and refrigerate until cold. This step can be done up to a day in advance.
- Prepare Tofu and Edamame: When ready to serve, drain the tofu, cut into cubes, and fry in a little oil until golden brown and crisp on all sides. Drain on paper towels and lightly season with salt. Meanwhile, cook the frozen edamame beans in boiling water for 2–3 minutes, then drain and rinse under cold water to stop cooking.
- Assemble the Bowls: In serving bowls, place a base of cooked brown rice (hot or cold). Top with drained watermelon poke cubes, fried tofu, cooked edamame, sliced radishes, cucumber, and avocado. Add pickled ginger and sprinkle with toasted sesame seeds for garnish.
- Serve with Dressing: Serve the reserved watermelon marinade on the side as a dressing. Optionally, add a drizzle of kewpie mayo for extra creaminess and flavor.
Notes
- Nutrition information is estimated and does not include oil used for frying tofu.
- Watermelon can be marinated and baked up to a day ahead for convenience.
- This recipe was first published in the Summer 2021 issue of Nourish Magazine.
- If gluten-free, substitute soy sauce with tamari.
- For extra flavor, consider adding a drizzle of kewpie mayo when serving.
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
