Marinated Tofu & Veggie Poke Bowl

Name: Marinated Tofu & Veggie Poke Bowl with Toasted Sesame Dressing & Pickled Cucumber
Total time: 30 min
Yield: 2
Cuisine: Asian
Ingredients: 1 olive oil; 1.5 cup water; 1 sachet vegetable stock powder; 1 packet basmati rice; 1 cucumber; 1 carrot; 1 sachet sesame seeds; 1 packet mayonnaise; 1 tbs soy sauce; 1 tsp sugar; ½ Fresh Chilli; 1 packet Crispy Shallots; ¼ cup rice wine vinegar (for the pickle); 1 packet Peking Marinated Tofu; 1 packet Asian Greens; 1 tsp rice wine vinegar (for the dressing)

with Toasted Sesame Dressing & Pickled Cucumber

Get up to $175 off

We love poke bowls, because they’re so easy to customise with your favourite flavours. This veggie version uses Peking-style tofu, Asian greens, carrot and cucumber, with a nutty sesame dressing to tie the whole thing together.

Tags:

Veggie

•Spicy

Allergens:

Sesame

•Eggs

•Gluten

•Soy

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 sachet

vegetable stock powder

1 packet

basmati rice

cucumber

carrot

1 sachet

sesame seeds

1 packet

mayonnaise

Fresh Chilli

1 packet

Crispy Shallots

1 packet

Peking Marinated Tofu

1 packet

Asian Greens

Not included in your delivery

olive oil

1.5 cup

water

1 tbs

soy sauce

1 tsp

sugar

¼ cup

rice wine vinegar (for the pickle)

1 tsp

rice wine vinegar (for the dressing)

Nutrition Values

/ per serving

Energy (kJ)4285 kJ

Fat53.4 g

of which saturates7 g

Carbohydrate105 g

of which sugars26.4 g

Protein30.9 g

Sodium1853 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Medium Pan

•Lid

•Large Non-Stick Pan

Cooking Steps

In a medium saucepan, add the water and vegetable stock powder, then bring to the boil. Add the basmati rice, stir, cover with a lid and reduce the heat to low. Cook for 10 minutes, then remove from the heat and set aside, covered, until the rice is tender and the water is absorbed, 10 minutes.

TIP: The rice will finish cooking in its own steam so don't peek!

While the rice is cooking, thinly slice the cucumber into half-moons. In a small bowl, combine the cucumber, rice wine vinegar (for the pickle) and a generous pinch of sugar and salt. Add just enough water to cover the cucumber. Stir and set aside until just before serving.

While the cucumber is pickling, reserve the Peking marinated tofu sauce in a small bowl. Cut the tofu into 2cm cubes. Thinly slice the carrot into halfmoons. Roughly chop the Asian greens.

Heat a large frying pan over a medium-high heat. Add the sesame seeds and toast, tossing, until golden, 3-4 minutes. Transfer to a second small bowl. Add the mayonnaise, soy sauce, the sugar and rice wine vinegar (for the dressing) to the toasted sesame seeds. Mix well and set aside.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the carrot until tender, 3 minutes. Add the Asian greens and cook until wilted, 2 minutes. Season with salt and pepper. Transfer to a plate. Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the tofu, tossing, until golden, 4 minutes. Add the reserved Peking sauce and cook until bubbling, 1 minute. Season to taste.

Thinly slice the long green chilli (if using). Drain the pickled cucumber. Divide the basmati rice between bowls and top with the Peking tofu, veggies and pickled cucumber. Spoon over the toasted sesame dressing. Garnish with the chilli and crispy shallots.