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Marinated Tofu & Veggie Poke Bowl
Marinated Tofu & Veggie Poke Bowl

Marinated Tofu & Veggie Poke Bowl

with Toasted Sesame Dressing & Pickled Cucumber

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

1

cucumber

1

carrot

1 sachet

sesame seeds

(Contains: Sesame; )

1 packet

mayonnaise

(Contains: Eggs; May be present: Fish, Wheat, Cashew, Almond, Sesame, Soy. )

½

Fresh Chilli

1 packet

Crispy Shallots

1 packet

Peking Marinated Tofu

(Contains: Sesame, Gluten, Soy; May be present: Eggs, Peanuts, Tree Nuts, Milk. )

1 packet

Asian Greens

Not included in your delivery

1

olive oil

1.5 cup

water

1 tbs

soy sauce

(Contains: Gluten, Soy; )

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

1
1

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!

2
2

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.

3
3

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.

4
4

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.

5
5

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.

6
6

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.

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