Recipe of Shrimp, Tofu, Peas and Peach Poke

Ingredients

• 250 g long rice
• 150 g peas (homemade)
• 1 ripe avocado
• 1 Dutch cucumber (sliced very thinly and with mandolin)
• 1 Peach
• Wakame seaweed (for garnish)
• Toasted sesame (for garnish)
• Black sesame (for garnish)
• Fried onion (for garnish)
• Extra virgin olive oil
• Sesame oil
• Sal
• for the rice syrup:
• 3 tablespoons Rice Vinegar
• 2 tablespoons Sugar
• For caramelized tofu
• 1 Firm Tofu Block
• 1 large piece of fresh ginger (grated)
• 3 Tbsp Soy Soy
• 1 Tbsp Homemade Honey
• 1 Teaspoonful Chili Flakes
• Extra virgin olive oil
• Sesame oil

Directions

1. 1

   We unsheathe the peas

2. 2

   We put them to boil for 4 minutes.

3. 3

   Put the rice to boil (with a little sesame oil, to make it more flavored). Drain and mix the rice vinegar with the sugar- for the rice syrup- and add it. We mix well.

4. 4

   Boil the prawns with a little sesame oil, to make it more aromatic.

5. 5

   We take them out and peel them.

6. 6

   We put the tofu in the pan, over high heat, so that it can be done but not much does not pass. Add the soy, chili flakes and honey; and continue stirring over medium heat, until it caramelizes.

7. 7

   Cut the cucumber with the mandolin so that it is very thin, the mango into small tacos and the avocado into slices. We leave everything ready near the work table for when we place.

8. 8

   Add a little salt to the wakame seaweed. And we cook them for 10 minutes. We add sesame oil.

9. 9

   To present: in large bowls we put a rice base (3 tablespoons) with a few drops of sesame oil, a handful of edamames, 1/3 of sliced avocado, some very thin slices of cucumber, diced mango, 1/3 of the caramelized tofu, in the center a little bit of wakame seaweed, and sprinkle some toasted sesame, black sesame and fried onion.