Crispy Asian Tofu & Veggie Poke Bowl
with Mayonnaise & Pickled Cucumber
- Milk
- Gluten
- Soy
- Wheat
- Eggs
- Wheat
- Gluten
- Soy
- May contain traces of allergens
- Peanuts
- Sesame
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!
Ingredients
2 clove
garlic
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy)
½
cucumber
1
carrot
1 bag
Asian greens
1 block
Japanese tofu
(Contains: Gluten, Soy, Wheat May be present: Peanuts, Sesame)
½ sachet
Southeast Asian Spice Blend
1 packet
sweet chilli sauce
½
Long Chilli (Optional)
1 packet
mayonnaise
(Contains: Eggs)
1 packet
crispy shallots
Not included in your delivery
olive oil
20 g
butter
(Contains: Milk)
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)
Utensils
Cooking Steps
• 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!
• 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!
• 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.
• 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.
• 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.
• 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!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the delicious flavours, though some found it bland. A Japanese-style mayonnaise might better complement the dish.
- Ease of prep: While some found it easy to put together, others felt it was more complicated and time-consuming than expected.
- Suggestions: Consider adjusting the rice-to-veggie ratio for a better balance. Adding extra seasoning can boost the flavour if needed.
- Portions: This light meal satisfied most diners, with enough to share between multiple people.
