Poke Bowl
4 port jasmine
1/2 cucumber
1/2 bunch spring onions
scale from 1 lime
juice from 1/2 lime
1 teaspoon grated ginger
1 pack thawed mango
1 pack thawed soybean
Salt

Red cabbage
250 grams red cabbage
1 tablespoon canola oil
1/2 lemon
2 pinches of salt

Soy dip
2 tablespoons soy sauce
1 tablespoon canola oil
The juice from 1/2 lime
1 tablespoon honey
2 teaspoons grated ginger
2 tsp chilli flakes

Crispy tofu
250 grams of tofu
4 tablespoons cornstarch
1/2 tsp chilli fakes
1/2 teaspoon salt
2 tablespoons canola oil

directions:

1. Poke Bowl: Cook the rice according to instructions on the package.
2. Rinse the cucumber and split lengthwise. Scoop out the watery part with a spoon and then dice the the cucumber in small pieces. Rinse and slice the scallions. Mix together in a bowl and grate the lime peel and squeeze out the lime juice. Peel and grate the ginger. Add thawed mango and soybeans. Mix and season with a little salt.
3. Red cabbage: Rinse and shred the cabbage thin by using a cheese slicer or mandolin. Put in a bowl and add the oil, lemon juice and salt. Massage the bowl with your hands and let stand for serving.
4. Soy Dip: Mix together the soy sauce, oil, lime juice, honey, grated ginger and chilli flakes in a bowl.
5. Crispy tofu: Dice the tofu. Mix the cornflour, chilli flakes and salt on a plate. Turn the tofu bits in  the corn flour mixture so as to cover around.
6. Heat the oil in a pan and let it warm up. Fry the tofu over high heat for around 5 minutes so that it becomes crispy.
7. Serving: Take the 4 deep bowls. Add the rice at the bottom and top with mango mixture, red cabbage and tofu around. Drizzle over the dressing before serving.