Sesame-Crusted Tofu Poke Bowl

Name: Sesame-Crusted Tofu Poke Bowl with Rice & Ponzu Slaw
Total time: 30 min
Yield: 2
Cuisine: Japanese
Ingredients: 1 packet Crispy Shallots; 1 sachet Sesame Seeds; 1 packet Sriracha; 1 packet baby leaves; 1 packet Slaw Mix; 1 packet Basmati Rice; 1 packet Ponzu Sauce; 1 White Turnip; 400 g Firm tofu; 1 packet Sweet Soy Seasoning

with Rice & Ponzu Slaw

Get up to $175 off

Tags:

Dietitian Approved

Allergens:

Sesame

•Soy

•Wheat

•Gluten

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

Total30 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Crispy Shallots

1 sachet

Sesame Seeds

(Contains: Sesame; May be present: Soy. )

1 packet

Sriracha

(May be present: Soy, Almond, Sesame, Eggs, Milk, Fish, Wheat, Gluten. )

1 packet

baby leaves

1 packet

Slaw Mix

1 packet

Basmati Rice

1 packet

Ponzu Sauce

(Contains: Soy; May be present: Almond, Sesame, Eggs, Milk, Fish, Wheat, Gluten, Sulphites. )

White Turnip

400 g

Firm tofu

(Contains: Soy; May be present: Sesame, Eggs, Crustaceans. )

1 packet

Sweet Soy Seasoning

(Contains: Soy, Wheat, Gluten; )

Nutrition Values

Calories603 kcal

Energy (kJ)2520 kJ

Fat16.4 g

of which saturates3.8 g

Carbohydrate83.4 g

of which sugars13.6 g

Dietary Fibre2.6 g

Protein31.7 g

Sodium1100 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.

Cooking Steps

• To a medium saucepan, add the water and bring to the boil. • Add basmati rice, stir, cover with a lid and reduce heat to low. • Cook for 10 minutes, then remove pan from heat and keep covered until rice is tender and water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!

• While rice is cooking, roughly chop baby spinach leaves. Thinly slice white turnip. • Cut plain tofu into 2cm chunks. Spread sesame seeds over a plate. • In a medium bowl, combine tofu, sweet soy seasoning, a drizzle of olive oil and a pinch of salt. Press tofu into sesame seeds to coat all sides.

• When the rice has 10 minutes remaining, heat a large frying pan over medium-high heat with a generous drizzle of olive oil. • When oil is hot, cook tofu, turning occasionally, 4-5 minutes. Transfer to a plate to rest. • Meanwhile, combine sriracha, the honey and a splash of water in a small bowl. Season with salt and pepper, then set aside.

• Meanwhile, combine baby spinach, slaw mix, turnip, ponzu sauce and a drizzle of sesame oil and vinegar in a large bowl. Season to taste. • Divide basmati rice between bowls. Top with sesame tofu and spinach slaw. Drizzle over honey sriracha sauce. • Garnish with crispy shallots to serve. Enjoy!