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Sweet Soy Prawn, Tofu & Pea Pod Poke Bowl

Sweet Soy Prawn, Tofu & Pea Pod Poke Bowl

with Zesty Rice, Avocado & Sesame Dressing

Allergens:
Gluten
Sesamzaad
Soja
Hvede
Egg
Crustaceans

The quantities provided above are averages only.

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
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

1 sachet

Sweet Soy Seasoning

(Contains: Gluten, Sesamzaad, Soja, Hvede;)

1

Avocado

2

Garlic

1 packet

Pea Pods

1 packet

Sesame Dressing

(Contains: Egg, Gluten, Sesamzaad, Soja, Hvede; May be present: Latte.)

1 packet

Sweet Chilli Sauce

1 packet

Jasmine Rice

(May be present: Glutenhaltiges Getreide, Soja, Weizen.)

1

Firm Tofu

(Contains: Soja; May be present: Glutenhaltiges Getreide, Erdnüsse, Sesamsamen, Weizen.)

190 g

Peeled Prawns

(Contains: Crustaceans;)

1 packet

Pickled Ginger

1

Lime

1

Cucumber

1

Red Radish

Nutritional Values

Calories748 kcal
Energy (kJ)3130 kJ
Fat23.1 g
of which saturates3.3 g
Carbohydrate83 g
of which sugars14.2 g
Dietary Fibre35.3 g
Protein46.1 g
Sodium1550 mg
The average adult daily energy intake is 8700 kJ

Cooking Steps

1

• 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!

2

• 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!

3

• 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.

4

• 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 just golden, 3-4 minutes. • Add prawns and cook, tossing until golden, 3-4 minutes.

5

• 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.

6

• Drain pickled veggies. • Divide zesty rice, pickled veggies, pea pods, avocado and sweet soy glazed prawn and tofu between bowls. • Drizzle over sesame dressing and garnish with pickled ginger. Serve with any remaining lime wedges. Enjoy!

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