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 sachet sesame seeds; 1 tbs soy sauce; 1 tsp sugar; ½ fresh chilli (optional); 1 packet Crispy Shallots; 1 stalk celery; ¼ cup rice wine vinegar; 1 packet firm tofu; 1 sachet Sweet Soy Seasoning; ½ tbs plain flour; 1 packet Plum Sauce; 1 bunch Asian Greens; 1 packet Plant-Based Mayo

with Toasted Sesame Dressing & Pickled Cucumber

Get up to $175 off

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.

The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Tags:

Plant Based

Allergens:

Sesame

•Gluten

•Soy

•Gluten(Wheat)

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

1 sachet

sesame seeds

(Contains: Sesame; )

fresh chilli (optional)

1 packet

Crispy Shallots

1 stalk

celery

1 packet

firm tofu

(Contains: Soy; May be present: Eggs, Sesame, Crustaceans. )

1 sachet

Sweet Soy Seasoning

(Contains: Soy, Gluten(Wheat); )

1 packet

Plum Sauce

(Contains: Soy; )

1 bunch

Asian Greens

1 packet

Plant-Based Mayo

(Contains: Soy; )

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

½ tbs

plain flour

(Contains: Gluten; )

Nutrition Values

Energy (kJ)3730 kJ

Fat44.3 g

of which saturates6.8 g

Carbohydrate86.2 g

of which sugars24.7 g

Protein30.5 g

Sodium1935 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. • In a medium bowl, combine the rice wine vinegar and a good pinch of sugar and salt. Add cucumber to pickling liquid with just enough water to cover cucumber. Set aside.

TIP: Slicing the cucumber very thinly helps it pickle faster!

• Thinly slice celery. Roughly chop Asian greens. Cut firm tofu into 2cm cubes. • In a second medium bowl, combine tofu, sweet-soy seasoning and the plain flour. Toss to coat

• Heat a large frying pan over medium-high heat. Toast sesame seeds, tossing, until golden, 3-4 minutes. Transfer to a third small bowl. • Add plant-based mayo, the soy sauce and sugar 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 celery until tender, 2-3 minutes. • Add Asian greens and cook, tossing, until wilted, 1-2 minutes. Season with salt and pepper. Transfer to a plate and cover to keep warm. • Return the frying pan to medium-high heat with a generous drizzle of olive oil. Cook tofu, tossing, until golden, 3-5 minutes. • Remove pan from heat, then add plum sauce, tossing tofu to coat.

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