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.
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
1 sachet
vegetable stock powder
1 packet
basmati rice
1
cucumber
1
carrot
1 sachet
sesame seeds
1 packet
mayonnaise
½
Fresh Chilli
1 packet
Crispy Shallots
1 packet
Peking Marinated Tofu
1 packet
Asian Greens
1
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)
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.