Grilled Sesame Chicken & Tofu Poke Rice Bowl
with Easy-Prep Roast Pumpkin & Japanese Slaw
This blissful bowl rivals what you’d get at your local poke joint. All you have to do is bake some juicy chicken thigh, Japanese tofu, pop sweet potato in the oven, then pile it on a bed of fragrant jasmine rice. Serve with crispy slaw and zingy pickled ginger for a flavour kick. This may just be better than takeaway!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Jasmine Rice
(May be present: Gluten, Soy, Wheat.)
1
Japanese Tofu
(Contains: Gluten, Soy, Wheat; May be present: Peanuts, Sesame.)
1 packet
Peeled & Chopped Pumpkin
2
Garlic
330 g
Chicken Thigh
1 packet
Sesame Dressing
(Contains: Gluten, Soy, Wheat, Eggs, Sesame; May be present: Milk.)
1 sachet
Mixed Sesame Seeds
(Contains: Sesame; May be present: Gluten, Soy, Wheat, Peanuts, Milk, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pecan, Pine nut, Pistachio, Walnut.)
1 packet
Slaw Mix
1 sachet
Sweet Soy Seasoning
(Contains: Gluten, Soy, Wheat, Sesame;)
1 packet
Japanese Dressing
(Contains: Soy, Sesame;)
1 packet
Pickled Ginger
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan forced. • Place peeled & chopped pumpkin on a lined oven tray. • Cut plain tofu (see ingredients) into 2cm chunks. • Drizzle with olive oil, sprinkle over mixed sesame seeds, season with salt and toss to coat. • Roast until tender, 20-25 minutes.
• While pumpkin is roasting, in a medium saucepan, heat the butter with a dash of olive oil over medium heat. • Cook garlic until fragrant, 1-2 minutes. Add the water and a generous pinch of salt and bring to the boil. Add jasmine rice, stir, cover with a lid and reduce heat to low. • Cook for 10 minutes, then remove from heat and keep covered until rice is tender and all the water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam, so don't peek!
• Meanwhile, in a medium bowl, combine chicken thigh, sweet soy seasoning and a drizzle of olive oil. • Transfer to a second lined oven tray and bake until cooked through, 14-16 minutes. • In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. • When the oil is hot, cook tofu, turning occasionally, 4-5 minutes. Transfer to a bowl. TIP: Chicken is cooked through when it's no longer pink inside.
• In a large bowl, combine slaw mix, garlic aioli and Japanese-style dressing. Season. • Slice chicken. • Divide rice between bowls. • Top with chicken, tofu, roast pumpkin and Japanese slaw. • Top with pickled ginger to serve. Enjoy!
