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Tofu & Veggie Poke Bowl

Tofu & Veggie Poke Bowl

with Toasted Sesame Dressing & Cucumber

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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.

Allergens:GlutenSoySesameEggs

Always refer to the product label for the most accurate ingredient and allergen information.

Prep Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 cube

vegetable stock

1 packet

basmati rice

(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)

1 block

Peking marinated tofu

(ContainsGluten, SoyMay be presentGluten)

1 unit

carrot

1 packet

Asian greens

2 sachet

sesame seeds

(ContainsSesameMay be presentGluten, Peanuts, Tree Nuts, Milk, Soy)

1 packet

mayonnaise

(ContainsEggs)

1 sachet

crispy shallots

(ContainsGluten)

1 unit

cucumber

½ unit

long green chilli

Not included in your delivery

olive oil

1.5 cup

water

1 tbs

soy sauce

(ContainsGluten, Soy)

1 tsp

sugar

1 tsp

rice wine vinegar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)4280 kJ
Fat56.6 g
of which saturates7.3 g
Carbohydrate94.9 g
of which sugars25.2 g
Protein29.2 g
Sodium2020 mg
Utensils
Utensilsarrow down iconarrow down icon
Lid
Medium Pan
Medium Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

In a medium saucepan, bring the water and the crumbled vegetable stock (1 cube for 2 people / 2 cubes for 4 people) 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.

2

While the rice is cooking, thinly slice the cucumber into rounds. Thinly slice the carrot (unpeeled) into half-moons. Roughly chop the Asian greens. Thinly slice the long green chilli (see ingredients list), if using.

3

Drain the Peking marinated tofu and cut into 2cm cubes. Set aside.

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, sugar and rice wine vinegar to the bowl with the sesame seeds. Mix well and set aside.

5

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. Transfer to a plate. Heat a drizzle more olive oil in the pan, then 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.

6

Divide the rice between bowls and top with the tofu, veggies and cucumber. Spoon over the sesame dressing and garnish with the chilli (if using) and crispy shallots.