How to make this.

Porcini Olivo Marinated Tofu

450g firm Tofu, pressed for 10 mins to remove excess moisture.

Marinade mixture – whisk or blend well all ingredients:

1 tbsp fresh ginger, minced. 3 tbsp soy sauce. 1 ½ tbsp Japanese rice vinegar.

1 tbsp Mirin (Japanese cooking wine). 1 tbsp Porcini Olivo.

½ tbsp maple syrup. ¼ cup water. ¼ tsp wasabi powder.

Cut tofu into bite-sized cubes. Place tofu cubes in a wide-based dish or bowl, ensuring enough space between cubes to absorb the marinade. Pour or spoon in marinade to evenly cover. Cover and chill for at least 1 hour, the longer the better.

Porcini Olivo Wasabi Dressing

Whisk all these ingredients together and chill in the fridge.

1 tbsp rice vinegar. 1 tbsp soy sauce. 1 ½ tbsp Porcini Olivo. ½ to 1 tsp wasabi powder. ½ tsp maple syrup.

Sushi rice

1 ½ cups of dry sushi rice cooked with 3-5 cups of water (or follow package instructions). Once cooked, scoop into a large bowl. In a small pot over medium heat, whisk the following together until dissolved:

2 tbsp rice vinegar. 1 heaped tsp raw sugar. ¼ tsp salt

Add the rice vinegar mixture to cooked rice and mix well with a wooden spoon. Leave aside.

Poke bowl toppings

Sliced fresh avocadoes, julienned carrots, julienned Japanese cucumber, Shiitake mushrooms soaked to soften, thinly sliced and sautéed in fresh minced ginger or garlic with olive oil plus a dash of sesame oil.

Toasted black sesame seeds, Nori seaweed – cut sheets into rectangle strips.

Variations - edamame beans cooked and shelled, spring onions chopped for sprinkling, more Porcini Olivo for drizzling

Assembling the Poke bowl

Scoop ½ cup of sushi rice into serving bowl

Arrange marinated tofu and all toppings on top of rice as you prefer

Spoon Wasabi dressing all over

Sprinkle toasted black sesame seeds as a final touch