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 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
basmati rice(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)
Peking marinated tofu(ContainsGluten, Soy, SesameMay be presentPeanuts, Tree Nuts, Milk, Egg)
soy sauce(ContainsGluten, Soy)
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, then 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!
While the rice is cooking, thinly slice the cucumber and carrot (unpeeled) into half-moons. Roughly chop the Asian greens. Thinly slice the spring onion. Reserve the Peking marinade, then cut the tofu into 1cm cubes.
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 cook slightly wilted, 1-2 minutes. Add 2/3 of the soy sauce and season with pepper. Transfer to a bowl along with the spring onion 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, veggies, cucumber and Peking tofu between bowls. Drizzle over the soy mayo and garnish with the crushed peanuts.