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Tofu & Veggie Poke Bowl

Tofu & Veggie Poke Bowl

with Toasted Sesame Dressing & Pickled Onion

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Rated 3.6 / 4out of 271 ratings
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We love poke bowls, because they’re so easy to customise with your favourite flavours. This veggie version uses umami-rich Japanese tofu, Asian greens, carrot and cucumber, with a nutty sesame sauce to tie the whole thing together. (Psst, it’s pronounced po-kay, according to those in the know!)

Preparation Time30 minutes
Cooking difficultyLevel 1
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 packet

vegetable stock

1 packet

basmati rice

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

½ unit

red onion

1 block

Japanese tofu

(ContainsGluten, SoyMay be presentPeanuts, Sesame)

1 unit


1 bunch

Asian greens

2 sachet

sesame seeds

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

1 tub



1 sachet

crispy shallots


1 unit


Not included in your delivery

olive oil

1.5 cup

water (for the rice)

¼ cup

rice wine vinegar (for the onion)

¼ cup

water (for the onion)

1 tbs

sesame oil (or oil)


1 tbs

soy sauce


2 tsp


2 tsp

rice wine vinegar (for the dressing)

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)4030 kJ
Fat53.5 g
of which saturates6.9 g
Carbohydrate85.9 g
of which sugars16.1 g
Protein30.7 g
Sodium1430 mg
Utensilsarrow down iconarrow down icon
Medium Pan
Medium Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Cook the rice
Cook the rice

In a medium saucepan, bring the water (for the rice) and the crumbled 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
Pickle the onion

While the rice is cooking, thinly slice the red onion (see ingredients list). In a small bowl, combine the rice wine vinegar (for the onion), the water (for the onion), a generous pinch of salt and a generous pinch of sugar. Scrunch the onion in your hands, then add to the pickling liquid and stir to coat. Set aside until just before serving. TIP: Toss the onion a few times during pickling to keep it submerged.


While the onion is pickling, cut the Japanese tofu into 2cm cubes. Thinly slice the carrot (unpeeled) into half-moons. Roughly chop the Asian greens. Thinly slice the cucumber into rounds.

Make the sesame dressing
Make the sesame dressing

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, sesame oil, soy sauce, sugar and rice wine vinegar (for the dressing). 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. Add a drizzle more olive oil to the pan, along with 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.

Serve Up
Serve Up

Drain the pickled onion. Divide the rice between bowls and top with the Japanese tofu, carrot, Asian greens and cucumber. Spoon over the sesame dressing and garnish with the pickled onion and crispy shallots.