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.
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
1 clove
garlic
1 packet
jasmine rice
1 packet
sriracha
1 packet
mayonnaise
½ packet
firm tofu
1 sprig
spring onion
1 sachet
Sweet Soy Seasoning
1 packet
sweet chilli sauce
2
radish
1 packet
Shredded Cabbage Mix
1 packet
ponzu sauce
olive oil
20 g
butter
1.25 cup
water
• 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 5 minutes remaining, heat a generous drizzle of olive oil in a large frying pan 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 sweet chilli-glazed tofu and radish slaw. • Drizzle with sriracha mayo and garnish with spring onion to serve. Enjoy!