Poke (psst, it’s pronounced po-kay, according to those in the know) bowls are all the rage right now and we love them – they’re so easy to customise with your favourite flavours! This veggie version uses umami-rich tofu, Asian greens, carrot and zucchini and adds a nutty sesame sauce to tie the whole thing together.
Japanese tofu(ContainsGluten, SoyaMay be presentPeanuts, Sesame)
water (for the rice)
rice wine vinegar (or white wine vinegar)
water (for the onion)
sesame oil (or oil)(ContainsSesame)
soy sauce(ContainsGluten, Soya)
In a medium saucepan, bring the water (for the rice) and the crumbled vegetable stock (1 cube for 2 people / 2 cubes for 4 people) to the boil. Add the basmati rice, stir, cover with a lid and reduce the heat to low. Cook for 10 minutes, then remove from the heat and set aside, covered, until the rice is tender and the water has absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek
While the rice is cooking, thinly slice the red onion (see ingredients list). Combine the rice wine vinegar (3 tbs for 2 people / 6 tbs for 4 people), the water (for the onion), a generous pinch of salt and a generous pinch of sugar in a small bowl. Scrunch the onion in your hands, then add to the pickling liquid and stir to coat. Set aside until just before serving. TIP: Toss the onion a few times during pickling to keep it submerged.
While the onion is pickling, cut the Japanese tofu into 2cm cubes. Thinly slice the carrot (unpeeled) and zucchini into half-moons. Roughly chop the Asian greens. Roughly chop the coriander.
Heat a medium frying pan over a medium-high heat. Add the sesame seeds and toast, tossing, until golden, 3-4 minutes. Transfer to a small bowl. Add the mayonnaise, sesame oil, soy sauce, sugar and remaining rice wine vinegar. Mix well and set aside.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the tofu and cook until golden, 2 minutes each side. Transfer to a plate. Heat another drizzle of olive oil in the pan. Add the carrot and zucchini and cook until tender, 2 minutes. Add the Asian greens and cook until wilted, 2 minutes. Season to taste with salt and pepper.
Drain the pickled onion. Divide the rice between bowls and top with the Japanese tofu, carrot, zucchini and Asian greens. Spoon over the sesame dressing and garnish with the coriander, pickled onion and crispy shallots.