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Crispy Asian Tofu & Veggie Poke Bowl
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Crispy Asian Tofu & Veggie Poke Bowl

Crispy Asian Tofu & Veggie Poke Bowl

with Mayonnaise & Pickled Cucumber

We love poke bowls, because they’re so easy to customise with your favourite flavours. This veggie version uses Japanese tofu, Asian greens, carrot and cucumber, with a nutty sesame dressing to tie the whole thing together.

We’ve replaced the sesame dressing in this recipe with mayonnaise due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!

Tags:
Veggie
Climate Superstar
Allergens:
Gluten
Soy
Wheat
Egg

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes
DifficultyEasy

Ingredients

Serving amount

2 clove

garlic

1 packet

basmati rice

½

cucumber

1

carrot

1 bag

Asian greens

1 block

Japanese tofu

(Contains Gluten, Soy, Wheat; May be present: Peanut, Sesame. )

½ sachet

Southeast Asian Spice Blend

1 packet

sweet chilli sauce

½

Long Chilli (Optional)

1 packet

mayonnaise

(Contains Egg;)

1 packet

crispy shallots

Not included in your delivery

olive oil

20 g

butter

1.5 cup

water

¼ cup

vinegar (white wine or rice wine)

½ tbs

soy sauce

(Contains Gluten, Soy;)

1 tsp

soy sauce (for the dressing)

(Contains Gluten, Soy;)

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Nutritional Values

Energy (kJ)3234 kJ
Fat40.4 g
of which saturates11 g
Carbohydrate83.3 g
of which sugars17.7 g
Protein22.3 g
Sodium1444 mg
The average adult daily energy intake is 8700 kJ

Utensils

Medium Saucepan
Lid
Large Frying Pan

Instructions

1
1

• Finely chop garlic. • In a medium saucepan, melt the butter with a dash of olive oil over medium heat. • Cook garlic until fragrant, 1-2 minutes. Add basmati rice, the water and a generous pinch of salt. Stir, then bring to the boil. • Reduce heat to low and cover with a lid. Cook for 10 minutes, then remove from heat. • Keep covered until rice is tender and water is absorbed, 10 minutes.

TIP: The rice will finish cooking in its own steam, so don't peek!

2
2

• While the rice is cooking, thinly slice cucumber (see ingredients) into rounds. • In a medium bowl, combine the vinegar and a good pinch of sugar and salt. • Add cucumber to pickling liquid. Add enough water to just cover cucumber. Set aside.

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

3
3

• Thinly slice carrot into half-moons. • Roughly chop Asian greens. • In a small bowl, combine mayonnaise and the soy sauce (for the dressing). • Cut Japanese tofu into 2cm cubes. • In a second medium bowl, combine tofu, Southeast Asian spice blend (see ingredients) and a drizzle of olive oil.

4
4

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook tofu, tossing, until browned, 3-4 minutes. Transfer to a plate and cover to keep warm.

5
5

• Return pan to medium-high heat with a drizzle of olive oil. • Cook carrot, tossing, until tender, 3 minutes. Add Asian greens and cook until just wilted, 1-2 minutes. • Remove pan from heat, then add sweet chilli sauce and the soy sauce (for the veggies), tossing the veggies to coat.

6
6

• Thinly slice long chilli (if using). Drain pickled cucumber. • Divide garlic rice between bowls. Top with veggies and tofu. Drizzle over soy mayonnaise. • Garnish with pickled cucumber, chilli and crispy shallots to serve. Enjoy!