Sweet-Soy Tofu & Greens Poke Bowl
with Japanese Dressing & Pickled Cucumber- Soy
- Gluten(Wheat)
- Gluten
- Sesame
- May contain traces of allergens
- Eggs
- Sesame
- Crustaceans
We love poke bowls because they’re so easy to customise with your favourite flavours. This veggie version uses marinated tofu, Asian greens and cucumber, with a Japanese dressing to tie the whole thing together. *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.*
Ingredients
1 sachet
vegetable stock powder
1 packet
jasmine rice
1
cucumber
½ packet
firm tofu
(Contains: Soy; May be present: Eggs, Sesame, Crustaceans)
1 stalk
celery
1 packet
Asian Greens
1 sachet
Sweet Soy Seasoning
(Contains: Soy, Gluten(Wheat); )
1 sachet
Sesame Seeds
(Contains: Sesame; )
Not included in your delivery
olive oil
1.25 cup
water
¼ cup
vinegar (rice wine or white wine)
2 tsp
plain flour
(Contains: Gluten; )
½ tbs
soy sauce
(Contains: Soy, Gluten; )
Nutrition Values
Utensils
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.
• Cut firm tofu (see ingredients) into 2cm cubes. • In a second medium bowl, combine tofu, sweet-soy seasoning and the plain flour. Toss to coat.
• 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, tossing, until golden, 3-5 minutes.
• Drain pickled cucumber. • Divide rice between bowls. • Top with veggies, pickled cucumber and sweet-soy tofu. • Drizzle over Japanese dressing to serve. Enjoy!
