Peking Tofu Poke Bowl

Peking Tofu Poke Bowl

with Garlic Rice & Soy Mayo

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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 soy mayo to tie the whole thing together.


Always refer to the product label for the most accurate ingredient and allergen information.

Prep Time30 minutes
Cooking difficultyLevel 1
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 clove


1 packet

basmati rice

(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)

1 unit


1 unit


1 bunch

Asian greens

1 bunch

spring onion

1 packet

Peking marinated tofu

(ContainsGluten, SoyMay be presentGluten)

1 unit

long green chilli

1 sachet

black sesame seeds

(ContainsSesameMay be presentGluten, Peanuts, Tree Nuts, Milk, Soy)

1 packet



Not included in your delivery

olive oil

20 g



1.5 cup


¼ tsp


2 tsp

soy sauce

(ContainsGluten, Soy)
Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3300 kJ
Fat35.9 g
of which saturates8.4 g
Carbohydrate83.1 g
of which sugars18.1 g
Protein28.2 g
Sodium1420 mg
Utensilsarrow down iconarrow down icon
Medium Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
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Finely chop the garlic (or use a garlic press). In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add the garlic and cook until fragrant, 1-2 minutes. Add the basmati rice, water and the salt, stir, and bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat and keep 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!


Thinly slice the cucumber and carrot (unpeeled) into half-moons. Roughly chop the Asian greens. Thinly slice the spring onion. Reserve the sauce from the Peking marinated tofu, then cut the tofu into 1 cm cubes. Thinly slice the long green chilli (if using).


In a medium frying pan, heat a drizzle of olive oil over a medium-high heat. Add the carrot and cook until tender, 4 minutes. Add the Asian greens and spring onion and cook until tender, 1-2 minutes. Add the black sesame seeds and 1/2 the soy sauce and season with a pinch of pepper. Transfer to a bowl and cover to keep warm.


Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the tofu and cook, tossing, until browned and warmed through, 4 minutes. Add the reserved Peking marinade and stir until heated through, 1 minute.


While the tofu is cooking, combine the mayonnaise and remaining soy sauce in a small bowl.


Divide the garlic rice, sesame veggies, cucumber and Peking tofu between bowls. Drizzle over the soy mayo and garnish with the chilli (if using).