Sweet-Soy Tofu, Chicken & Greens Poke Bowl
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Sweet-Soy Tofu, Chicken & Greens Poke Bowl

Sweet-Soy Tofu, Chicken & 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.

Tags:
Over 30g protein
Allergens:
Soy
•Gluten(Wheat)

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

Total Time30 minutes
Cooking Time25 minutes
DifficultyEasy

Ingredients

Serving amount

1

Vegetable Stock Powder

1

Cucumber

1

Firm tofu

(Contains Soy; May be present Egg, Gluten, Peanut, Tree Nuts, Sesame, Milk. )

1

Celery

1

Asian Greens

1

Chicken Breast

1

Jasmine rice

(May be present Milk, Gluten, Sesame, Peanut, Soy, Almond, Brazil Nut, Cashew, Macadamia, Pecan, Pistachio, Pine Nut, Walnut, Hazelnut. )

1

Sweet Soy Seasoning

(Contains Soy, Gluten(Wheat); )

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. )

Not included in your delivery

1

olive oil

1

water

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Nutrition Values

Energy (kJ)2747 kJ
Calories657 kcal
Fat27.4 g
of which saturates4.4 g
Carbohydrate35.2 g
of which sugars7.2 g
Dietary Fibre3.5 g
Protein65.5 g
Sodium1261 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

1

• 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!

2

• 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!

3

• 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. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Thinly slice celery. Roughly chop Asian greens. Pat dry and cut firm tofu (see ingredients) into 2cm cubes. Cut chicken breast into 2cm chunks. • In a small bowl, combine plant-based mayo and sriracha.

4

• 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.

5

• 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. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • 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 chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a plate to rest.

TIP: Chicken is cooked through when it's no longer pink inside.

6

• Drain pickled cucumber. • Divide jasmine rice between bowls. Top with veggies, pickled cucumber and sweet-soy tofu. • Drizzle over sriracha mayonnaise. Enjoy! ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Drain pickled cucumber. • Divide jasmine rice between bowls. Top with veggies, pickled cucumber, chicken and sweet-soy tofu. • Drizzle over sriracha mayonnaise. Enjoy!