Ponzu poke bowl recipe | Women's Weekly Food

Ingredients

• 1 tbsp ponzu sauce
• 2 tsp rice vinegar
• 3cm piece ginger, peeled and grated
• 1 tsp sesame oil
• 300g silken tofu
• 100g frozen shelled edamame beans, defrosted
• 250g cooked quinoa (see Cook’s tip)
• ½ bunch radishes, sliced
• 2 carrots, peeled into ribbons
• 2 green shallots, thinly sliced
• 1 sheet dried seaweed (nori), crumbled
• 1 tsp sesame seeds