Sweet-Soy Tofu & Greens Poke Bowl

Name: Sweet-Soy Tofu & Greens Poke Bowl with Sriracha Mayonnaise & Pickled Cucumber
Total time: 30 min
Yield: 2
Cuisine: Japanese
Ingredients: 1 sachet Vegetable Stock Powder; 1 packet Jasmine rice; 1 packet Plant-Based Mayo; 1 Cucumber; 1 Celery; 1 packet Sriracha; 1 Asian Greens; 400 g Firm tofu; 1 packet Sweet Soy Seasoning

with Sriracha Mayonnaise & Pickled Cucumber

Get up to $175 off

Tags:

Plant Based

Allergens:

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 Time25 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Vegetable Stock Powder

1 packet

Jasmine rice

1 packet

Plant-Based Mayo

(May be present: Sesame, Fish, Eggs, Soy. )

Cucumber

Celery

1 packet

Sriracha

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

Asian Greens

400 g

Firm tofu

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

1 packet

Sweet Soy Seasoning

(Contains: Soy, Wheat, Gluten; )

Nutrition Values

Calories565 kcal

Energy (kJ)2370 kJ

Fat24.8 g

of which saturates3 g

Carbohydrate54.6 g

of which sugars8.3 g

Dietary Fibre4.1 g

Protein28.2 g

Sodium1200 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

• 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!