Sweet-Soy Tofu, Beef & Greens Poke Bowl
with Sesame Seeds & 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 version uses marinated tofu, beef strips, Asian greens and cucumber, with a sprinkle of sesame seeds to tie the whole thing together.
Ingredients
1 sachet
vegetable stock powder
1 packet
jasmine rice
1
cucumber
1 stalk
celery
1 packet
Asian Greens
½ packet
firm tofu
(Contains: Soy; May be present: Eggs, Sesame, Crustaceans)
1 sachet
Sweet Soy Seasoning
(Contains: Soy, Gluten(Wheat); )
1 sachet
sesame seeds
(Contains: Sesame; )
1 packet
beef strips
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; )
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.
• Heat a large frying pan over medium-high heat. Toast sesame seeds, tossing, until golden, 3-4 minutes. Transfer to a third small bowl. • Add the soy sauce and a pinch of sugar to the toasted sesame seeds. Mix well and set aside.
• 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. Transfer to a plate and set aside. • 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 basmati rice between bowls. Top with veggies, pickled cucumber, beef and tofu. • Spoon over toasted sesame dressing. Enjoy!
