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.
basmati rice(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)
Peking marinated tofu(ContainsGluten, SoyMay be presentGluten)
long green chilli
black sesame seeds(ContainsSesameMay be presentGluten, Peanuts, Tree Nuts, Milk, Soy)
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, 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).