1tablespoonbrown sugar, (or sweetener of your choice)
2teaspoonfinely grated ginger
Halflarge watermelon, rind removed (approx. 1 kg or 2.2 lb of watermelon flesh)
300gfirm tofu, (one pack)
Oil, for frying
4cupscooked brown rice
2cupsfrozen edamame beans, (podded)
3radishes, thinly sliced
1cucumber, thinly sliced
1avocado, thinly sliced
Toasted sesame seeds
Preheat oven to 180°C (350°F).
Mix watermelon poke ingredients together in a large mixing bowl (everything but the watermelon). Cube the watermelon, then toss in the marinade. Strain the watermelon, making sure to keep the marinade, and spread the watermelon in a single layer in a large roasting dish.
Bake watermelon for 45 minutes, until it has shrunk and become firmer – but is not browned. While still hot, scoop the baked watermelon back into the bowl of marinade and refrigerate until cold. This can be done up to a day ahead of time.
When ready to serve, drain the tofu, cube and fry until golden brown on all sides. Drain on paper towels and season with a little salt. Cook edamame beans in boiling water for 2-3 minutes, then drain and refresh under cold water. Drain the watermelon and reserve the marinade to use as dressing.
In bowls, top cooked brown rice (hot or cold) with drained watermelon poke, fried tofu, edamame beans, sliced radish, cucumber and avocado. Add a little pickled ginger and a scattering of sesame seeds, and serve reserved marinade on the side as a dressing. A drizzle of kewpie mayo doesn’t go amiss here either.
Nutrition information is estimate and does not include oil for frying.