Sweet-Soy Beef, Tofu & Greens Poke Bowl
with Sriracha Mayonnaise & Pickled Cucumber
- Soy
- Wheat
- Gluten
- Sesame
- Fish
- Eggs
- Soy
- May contain traces of allergens
- Almond
- Milk
- Wheat
- Gluten
- Crustaceans
Ingredients
1 sachet
Vegetable Stock Powder
1 packet
Jasmine rice
250 g
Beef Strips
1 packet
Plant-Based Mayo
(Contains: Sesame, Fish, Eggs, Soy, May contain traces of allergens; )
1
Cucumber
1
Celery
1 packet
Sriracha
(Contains: Sesame, Fish, Eggs, Soy, May contain traces of allergens, Almond, Milk, Wheat, Gluten; )
1
Asian Greens
400 g
Firm tofu
(Contains: Soy, Sesame, Eggs, May contain traces of allergens, Crustaceans; )
1 packet
Sweet Soy Seasoning
(Contains: Soy, Wheat, Gluten; )
Nutrition Values
Cooking Steps
• In a medium saucepan, add the water and vegetable stock powder 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 set aside, covered, until rice is tender and the water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam so don't peek!
• Meanwhile, thinly slice cucumber. • In a medium bowl, combine the vinegar and a good pinch of sugar and salt. Add cucumber to pickling liquid with just enough water to cover cucumber. Set aside. TIP: Slicing the cucumber very thinly helps it pickle faster!
• Thinly slice celery. Roughly chop Asian greens. Pat dry and cut firm tofu (see ingredients) into 2cm cubes. • In a small bowl, combine plant-based mayo and sriracha.
• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook celery until tender, 2-3 minutes. • Add Asian greens and cook, tossing, until wilted, 1-2 minutes. Season with salt and pepper. Transfer to a plate and cover to keep warm.
• Return the frying pan to medium-high heat with a generous drizzle of olive oil. Cook tofu, turning occasionally, 4-5 minutes. • Add sweet soy seasoning and cook, turning to coat, until fragrant, 1 minute. Transfer to a plate. • Return the frying pan to high heat with a drizzle of olive oil. • When oil is hot, cook beef strips, tossing, in batches until browned and cooked through, 1-2 minutes. Transfer to a plate. TIP: Cooking the meat in batches over a high heat helps it stay tender.
• Drain pickled cucumber. • Divide jasmine rice between bowls. Top with veggies, pickled cucumber, beef and sweet-soy tofu. • Drizzle over sriracha mayonnaise. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Some found the dish tasty, but others felt the tofu was bland and needed more seasoning.
- Ease of prep: The tofu was challenging to fry, with some reporting it fell apart despite attempts to remove moisture.
- Suggestions: Consider doubling the rice portion for a more filling meal; season the tofu more generously before cooking.
- Portions: The recipe may serve three people comfortably rather than four as intended.
