Sesame-Crusted Tofu Poke Bowl

• While rice is cooking, roughly chop baby spinach leaves. Thinly slice white turnip.
• Spread sesame seeds over a plate. Pat salmon dry with a paper towel.
• In a medium bowl, combine salmon, sweet soy seasoning, a drizzle of olive oil and a pinch of salt. Press salmon, skin-side down, into sesame seeds to coat
~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~
• While rice is cooking, roughly chop baby spinach leaves. Thinly slice white turnip.
• Cut plain tofu into 2cm chunks. Spread sesame seeds over a plate.
• In a medium bowl, combine tofu, sweet soy seasoning, a drizzle of olive oil and a pinch of salt. Press tofu into sesame seeds to coat all sides.

• When the rice has 10 minutes remaining, heat a large frying pan with a drizzle of olive oil over medium-high heat. When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side (depending on thickness). Transfer to a plate to rest.
• Meanwhile, combine sriracha, the honey and a splash of water in a small bowl. Season with salt and pepper, then set aside.
~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~
• When the rice has 10 minutes remaining, heat a large frying pan over medium-high heat with a generous drizzle of olive oil.
• When oil is hot, cook tofu, turning occasionally, 4-5 minutes. Transfer to a plate to rest.
• Meanwhile, combine sriracha, the honey and a splash of water in a small bowl. Season with salt and pepper, then set aside.