Sweet Chilli-Glazed Tofu Poke Bowl
with Radish Slaw & Spring Onion
We love poke bowls because they’re so versatile, you can add whatever you like! This veggie version has golden nuggets of tofu glazed in sweet chilli sauce, along with a crunchy and fresh ponzu slaw, garlic rice and a drizzle of sriracha mayo to tie the whole thing together.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 packet
Jasmine rice
1 packet
Sriracha
(May be present: Almond, Sesame, Eggs, Soy, Milk, Fish, Wheat, Gluten)
1 packet
Ponzu Sauce
(Contains: Gluten, Soy, Wheat; May be present: Almond, Sesame, Eggs, Milk, Fish, Sulphites)
1
Spring Onion
1 packet
Sweet Chilli Sauce
1 packet
Shredded Cabbage Mix
400 g
Firm tofu
(Contains: Soy; May be present: Sesame, Eggs, Crustaceans)
1 packet
Sweet Soy Seasoning
(Contains: Gluten, Soy, Wheat; )
2
Radish
2
Garlic
1
Cucumber
1
Lime
Nutrition Values
Utensils
Cooking Steps
• Finely chop garlic. • In a medium saucepan, heat the butter with a dash of olive oil over medium heat. • Cook garlic until fragrant, 1-2 minutes. • Add the water and a generous pinch of salt to the pan and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. Cook for 12 minutes, then remove from heat and keep covered until rice is tender and all the water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam so don’t peek!
• Meanwhile, combine sriracha and mayonnaise in a small bowl. Season to taste. Set aside. • Cut firm tofu (see ingredients) into 2cm chunks. Thinly slice spring onion, radish and cucumber. Slice lime into wedges. • In a medium bowl, combine tofu and sweet soy seasoning. • Toss to coat.
• When rice has 5 minutes remaining, heat a generous drizzle of olive oil in a large frying pan over medium-high heat. • Cook tofu, tossing, until golden, 3-5 minutes. • Remove pan from heat, then add sweet chilli sauce and a squeeze of lime juice, tossing tofu to coat.
• In a large bowl combine shredded cabbage mix, radish, ponzu sauce and a drizzle of olive oil. Season to taste. • Divide garlic rice between bowls. • Top with sweet chilli-glazed tofu and radish slaw. • Drizzle with sriracha mayo and garnish with spring onion and serve with any remaining lime wedges. Enjoy!
