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!
