Prawns, Sweet Chilli-Glazed Tofu Poke Bowl

Name: Prawns, Sweet Chilli-Glazed Tofu Poke Bowl with Radish Slaw & Spring Onion
Total time: 25 min
Yield: 2
Cuisine: Japanese
Ingredients: 1 packet Jasmine rice; 1 packet Mayonnaise; 1 packet Sriracha; 1 packet Ponzu Sauce; 1 Spring Onion; 1 packet Sweet Chilli Sauce; 1 packet Shredded Cabbage Mix; 400 g Firm tofu; 1 packet Sweet Soy Seasoning; 1 packet Garlic Paste; 2 Radish; 200 g Peeled Prawns; 1 drizzle olive oil; 20 g butter; 1.25 cup water

with Radish Slaw & Spring Onion

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We love poke bowls because they’re so versatile, you can add whatever you like! This veggie version has golden nuggets of tofu glazed in sweet chilli sauce, along with a crunchy and fresh ponzu slaw, garlic rice and a drizzle of sriracha mayo to tie the whole thing together.

Tags:

Chef's Choice

Allergens:

Soy

•Wheat

•Gluten

•Crustaceans

•Milk

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

Total25 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Jasmine rice

1 packet

Mayonnaise

1 packet

Sriracha

1 packet

Ponzu Sauce

Spring Onion

1 packet

Sweet Chilli Sauce

1 packet

Shredded Cabbage Mix

400 g

Firm tofu

1 packet

Sweet Soy Seasoning

1 packet

Garlic Paste

Radish

200 g

Peeled Prawns

Not included in your delivery

1 drizzle

olive oil

20 g

butter

1.25 cup

water

Nutrition Values

Calories698 kcal

Energy (kJ)2920 kJ

Fat35.4 g

of which saturates9.4 g

Carbohydrate48.1 g

of which sugars18.4 g

Dietary Fibre3 g

Protein40.4 g

Sodium1980 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

•Lid

Cooking Steps

• Finely chop garlic. • In a medium saucepan, heat the butter with a dash of olive oil over medium heat. • Cook garlic until fragrant, 1-2 minutes. • Add the water and a generous pinch of salt to the pan and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. Cook for 12 minutes, then remove from heat and keep covered until rice is tender and all the water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam so don’t peek!

• Meanwhile, combine sriracha and mayonnaise in a small bowl. Season to taste. Set aside. • Cut firm tofu (see ingredients) into 2cm chunks. Thinly slice spring onion. • In a medium bowl, combine tofu and sweet soy seasoning. • Toss to coat.

• When rice has 10 minutes remaining, heat a drizzle of olive oil in a large frying pan over medium-high heat. Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes. Transfer to a bowl and cover to keep warm. • Return large frying pan and heat a generous drizzle of olive oil over medium-high heat. Cook tofu, tossing, until golden, 3-5 minutes. • Remove pan from heat, then add sweet chilli sauce, tossing tofu to coat.

• Meanwhile, thinly slice radish. In a large bowl combine shredded cabbage mix, radish, ponzu sauce and a drizzle of olive oil. Season to taste. • Divide garlic rice between bowls. • Top with prawn, sweet chilli-glazed tofu and radish slaw. • Drizzle with sriracha mayo and garnish with spring onion to serve. Enjoy!