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Tofu & Veggie Poke Bowl
with Toasted Sesame Dressing & Cucumber
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.
Always refer to the product label for the most accurate ingredient and allergen information.
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
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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.
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.
Drain the Peking marinated tofu and cut into 2cm cubes. Set aside.
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.
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.
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.