Peking Tofu Poke Bowl
with Garlic Rice & Soy Mayo
- Milk
- Gluten
- Soy
- Sesame
- Eggs
- May contain traces of allergens
- Eggs
- Peanuts
- Traces of Tree Nuts
- Milk
- Soy
- Gluten
- Fish
- Wheat
- Traces of Cashew
- Almond
- Sesame
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.
Ingredients
2 clove
garlic
1 packet
basmati rice
1 unit
cucumber
1 unit
carrot
1 bunch
Asian Greens
1 bunch
spring onion
1 packet
Peking Marinated Tofu
(Contains: Gluten, Soy, Sesame May be present: Eggs, Peanuts, Tree Nuts, Milk)
1 unit
Fresh Chilli
1 sachet
black sesame seeds
(Contains: Sesame May be present: Peanuts, Tree Nuts, Milk, Soy, Gluten)
1 packet
mayonnaise
(Contains: Eggs May be present: Soy, Fish, Wheat, Cashew, Almond, Sesame)
Not included in your delivery
olive oil
20 g
butter
(Contains: Milk)
1.5 cup
water
¼ tsp
salt
2 tsp
soy sauce
(Contains: Gluten, Soy)
Nutrition
Utensils
Cooking Steps
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).
