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Tofu & Veggie Poke Bowl
Tofu & Veggie Poke Bowl

Tofu & Veggie Poke Bowl

with Basmati Rice & Toasted Sesame Dressing

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.

Tags:
Veggie
Allergens:
Gluten
Soy
Sesame
Eggs

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 Time
DifficultyEasy

Ingredients

Serving amount

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

/ per serving
Calories4000 kcal
Fat50 g
of which saturates6.4 g
Carbohydrate91.6 g
of which sugars21.9 g
Protein30.5 g
Sodium1990 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.

Utensils

Lid
Medium Pan
Medium Non-Stick Pan

Cooking Steps

Cook the rice
1

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!

Pickle the onion
2

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.

GET PREPPED
3

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.

Make the sesame dressing
4

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.

COOK THE TOFU
5

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.

Serve Up
6

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.

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