Sweet Soy Tofu & Pea Pod Poke Bowl
with Zesty Rice, Avocado & Sesame Dressing
This poke bowl is sure to help fight those winter blues. With sweet soy tofu chunks mingling with sweet chilli sauce and lime juice in the pan, all you need to do is load up some zesty rice, pickled veggies and avocado for a bowl worth drooling over.
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
Avocado
2
Garlic
1 packet
Pea Pods
1 packet
Sesame Dressing
(Contains: Eggs, Gluten, Sesame, Soy, Wheat; May be present: Milk.)
1 packet
Sweet Chilli Sauce
1 sachet
Sweet Soy Seasoning
(Contains: Gluten, Sesame, Soy, Wheat;)
1
Firm Tofu
(Contains: Soy; May be present: Gluten, Wheat, Peanuts, Sesame.)
1 packet
Pickled Ginger
1
Lime
1
Cucumber
1
Red Radish
Not included in your delivery
1 drizzle
olive oil
1 cup
water
¼ cup
vinegar (rice wine or white wine)
Cooking Steps
• Finely chop garlic. In a medium saucepan, heat a drizzle of olive oil over medium heat. • Cook garlic until fragrant, 1-2 minutes. Add jasmine rice, 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 and keep covered until the rice is tender and the water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
• Meanwhile, thinly slice cucumber and red radish into rounds. • In a medium bowl, combine the vinegar and a good pinch of sugar and salt. • Add cucumber and radish to pickling liquid. Add enough water to just cover veggies. Set aside.
TIP: Slicing the veggies very thinly helps it pickle faster!
• Trim and halve pea pods lengthways. Zest lime to get a pinch then slice into wedges. Slice avocado in half, scoop out flesh and thinly slice. • Cut firm tofu into 1cm chunks. • In a medium bowl, combine sweet soy seasoning, tofu chunks, a drizzle of olive oil and a pinch of pepper.
• 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, until golden, 5-7 minutes.
• Remove frying pan from heat and add sweet chilli sauce, a good squeeze of lime juice and a splash of water, tossing to coat. • To rice, add lime zest, stirring to combine.
• Drain pickled veggies. • Divide zesty rice, pickled veggies, pea pods, avocado and sweet soy glazed tofu between bowls. • Drizzle over sesame dressing and garnish with pickled ginger. Serve with any remaining lime wedges. Enjoy!
