Tofu & Veggie Poke Bowl
with Basmati Rice & Toasted Sesame Dressing- Gluten
- Soy
- Sesame
- Eggs
- May contain traces of allergens
- Eggs
- Peanuts
- Traces of Tree Nuts
- Milk
- Fish
- Wheat
- Traces of Cashew
- Almond
- Sesame
- Soy
We love poke bowls because they’re so easy to customise with your favourite flavours. This veggie version uses Peking-style tofu, Asian greens, carrot and cucumber, with a nutty sesame dressing to tie the whole thing together.
Ingredients
1 sachet
vegetable stock powder
1 packet
basmati rice
1 unit
cucumber
1 block
Peking Marinated Tofu
(Contains: Gluten, Soy, Sesame; May be present: Eggs, Peanuts, Tree Nuts, Milk)
1 unit
carrot
1 packet
Asian Greens
½ unit
Fresh Chilli
2 sachet
sesame seeds
(Contains: Sesame; )
1 packet
mayonnaise
(Contains: Eggs; May be present: Fish, Wheat, Cashew, Almond, Sesame, Soy)
1 sachet
Crispy Shallots
Not included in your delivery
olive oil
1.5 cup
water (for the rice)
¼ cup
rice wine vinegar (for the pickle)
¼ cup
water (for the pickle)
1 tbs
soy sauce
(Contains: Gluten, Soy; )
1 tsp
sugar
1 tsp
rice wine vinegar (for the dressing)
Nutrition Values
Utensils
Cooking Steps
In a medium saucepan, bring the water (for the rice) and vegetable stock to the boil. Add the basmati rice, stir, cover with a lid and reduce the heat to low. Cook for 10 minutes, then remove from the heat and set aside, covered, until the rice is tender and the water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, thinly slice the cucumber into half-moons. In a small bowl, combine the cucumber, rice wine vinegar (for the pickle), water (for the pickle) and a generous pinch of sugar and salt. Set aside until just before serving.
While the cucumber is pickling, reserve the Peking marinated tofu sauce in a small bowl, then cut the tofu into 2cm cubes. Thinly slice the carrot (unpeeled) into half-moons. Roughly chop the Asian greens. Thinly slice the long green chilli (see ingredients list), if using.
Heat a medium frying pan over a medium-high heat. Add the sesame seeds and toast, tossing, until golden, 3-4 minutes. Transfer to a small bowl. Add the mayonnaise, soy sauce, the sugar and rice wine vinegar (for the dressing) to the bowl with the toasted sesame seeds. Mix well and set aside.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the carrot and cook until tender, 3 minutes. Add the Asian greens and cook until wilted, 2 minutes. Season to taste with salt and pepper. Transfer to a plate and cover to keep warm. Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the tofu and cook, tossing, until golden, 4 minutes. Add the reserved Peking sauce and cook until bubbling, 1 minute. Season to taste.
Drain the pickled cucumber. Divide the basmati rice between bowls and top with the Peking tofu, veggies and pickled cucumber. Spoon over the toasted sesame dressing. Sprinkle with the chilli (if using) and crispy shallots.
