Sweet-Soy Tofu & Greens Poke Bowl
with Sriracha Mayonnaise & Pickled Cucumber
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 sprinkle of sesame seeds to tie the whole thing together.
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
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
Ingredients
1
Vegetable Stock Powder
1
Jasmine rice
(May be present Milk, Gluten, Sesame, Peanut, Soy, Almond, Brazil Nut, Cashew, Macadamia, Pecan, Pistachio, Pine Nut, Walnut, Hazelnut. )
1
Cucumber
1
Celery
1
Asian Greens
1
Firm tofu
(Contains Soy; May be present Egg, Gluten, Peanut, Tree Nuts, Sesame, Milk. )
1
Plant-Based Mayo
(Contains Soy; )
1
Sriracha
(May be present Egg, Gluten, Sesame, Fish, Soy, Milk, Almond, Cashew, Brazil Nut, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1
Sweet Soy Seasoning
(Contains Soy, Gluten(Wheat); )
Not included in your delivery
1
olive oil
1
water
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.
• Drain pickled cucumber. • Divide jasmine rice between bowls. Top with veggies, pickled cucumber and sweet-soy tofu. • Drizzle over sriracha mayonnaise. Enjoy!