Tofu & Veggie Brown Rice Poke Bowl

Name: Tofu & Veggie Brown Rice Poke Bowl with Toasted Sesame Dressing & Pickled Cucumber
Total time: 30 min
Yield: 2
Cuisine: Asian
Ingredients: 1 olive oil; 3 cup water; 1 sachet vegetable stock powder; 1 packet brown rice; 1 cucumber; 1 carrot; 1 sachet sesame seeds; 1 tbs soy sauce; 1 tsp sugar; ½ fresh chilli (optional); 1 packet Crispy Shallots; 1 packet Plant-Based Aioli; 1 bag baby broccoli; ¼ cup rice wine vinegar (for the pickle); 1 packet Peking Marinated Tofu; 1 tsp rice wine vinegar (for the dressing)

with Toasted Sesame Dressing & Pickled Cucumber

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We love poke bowls, because they’re so easy to customise with your favourite flavours. This plant-based version uses Peking-style tofu, brown rice, baby broccoli, carrot and cucumber, with a nutty sesame dressing to tie the whole thing together.

Allergens:

Sesame

•Gluten

•Soy

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

brown rice

cucumber

carrot

1 sachet

sesame seeds

(Contains: Sesame; )

fresh chilli (optional)

1 packet

Crispy Shallots

1 packet

Plant-Based Aioli

1 bag

baby broccoli

1 packet

Peking Marinated Tofu

(Contains: Sesame, Gluten, Soy; May be present: Eggs, Peanuts, Tree Nuts, Milk. )

Not included in your delivery

olive oil

3 cup

water

1 tbs

soy sauce

(Contains: Gluten, Soy; )

1 tsp

sugar

¼ cup

rice wine vinegar (for the pickle)

1 tsp

rice wine vinegar (for the dressing)

Nutrition Values

Energy (kJ)3742 kJ

Fat47.1 g

of which saturates6.6 g

Carbohydrate84.5 g

of which sugars21.6 g

Protein30.1 g

Sodium1894 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

•Medium Pan

•Large Non-Stick Pan

Cooking Steps

• Heat a medium saucepan over high heat. Add brown rice, water (3 cups for 2 people / 6 cups for 4 people) and vegetable stock powder and bring to the boil. • Reduce heat to medium and simmer, uncovered, until the rice is soft, 25-30 minutes. Drain and return to the saucepan.

• Meanwhile, thinly slice cucumber into half-moons. • In a medium bowl, combine cucumber, the rice wine vinegar (for the pickle) and a generous pinch of sugar and salt. Add just enough water to cover cucumber. Stir to coat and set aside.

• Meanwhile, reserve the marinade sauce from Peking marinated tofu in a small bowl. • Cut tofu into 2cm cubes. Thinly slice carrot into half-moons. Trim baby broccoli.

• Heat a large frying pan over medium-high heat. Toast sesame seeds, tossing, until golden, 3-4 minutes. Transfer to a second small bowl. • Add plant-based aioli, the soy sauce, sugar and rice wine vinegar (for the dressing) to the toasted sesame seeds. Mix well and set aside.

• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook baby broccoli until tender, 5-6 minutes. • When baby broccoli has 3 minutes remaining, add carrot and cook until tender. Season with salt and pepper. Transfer to a plate. • Return the frying pan to medium-high heat with a drizzle of olive oil. Cook tofu, tossing, until golden, 4 minutes. • Add reserved marinade sauce and cook until bubbling, 1 minute. Season to taste.

• Thinly slice fresh chilli (if using). Drain pickled cucumber. • Divide brown rice between bowls. Top with veggies, Peking tofu and pickled cucumber. • Spoon over toasted sesame dressing. • Garnish with chilli and crispy shallots to serve. Enjoy!