Tofu and Mango Poke Bowl

1. 1 Tofupack 300 g ≈ $2.50 180 g
2. 2 Short-grain ricepack 800 g ≈ $2.16 70 g
3. 3 Mangopack 1 pcs ≈ $1.50 0.3 pcs
4. 4 Avocadopack 1 pcs ≈ $1.20 0.5 pcs
5. 5 Cucumbers≈ $3.67 per kg 90 g
6. 6 Frozen edamamepack 400 g ≈ $3.00Not in every store: Walmart, Kroger, Costco, Target, Trader Joe's, Safeway, Whole Foods 80 g
7. 7 Soy sauce 25 ml
8. 8 Lime≈ $5.00 per kg 35 g
9. 9 Sesame oil 8 ml
10. 10 Sesame seeds 5 g
11. 11 Salt 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Rinse the rice, add 160 ml water, season with salt, and cook for 18–20 minutes until tender, then let stand covered for 5 minutes.

2. Boil the edamame for 4–5 minutes in boiling water and drain in a sieve.

3. Cut the tofu¹ into cubes, pat dry, and fry in a dry skillet for 5–6 minutes until lightly crusted, then add 15 ml soy sauce and heat for 1 minute.

4. Cut the mango³, avocado⁴, and cucumber⁵ into neat cubes or slices.

5. Mix the remaining soy sauce with the lime⁸ juice, sesame oil, and sesame seeds.

6. Spoon the rice into a bowl as the base, arrange the tofu¹, mango³, avocado⁴, cucumber⁵, and edamame in sections, and drizzle with the sauce.

In short

• Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.