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Tofu Poke Bowl

Tofu Poke Bowl

with Roasted Sesame Dressing

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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 cucumber and adds a nutty sesame dressing to tie the whole thing all together.

Preparation Time
30 minutes
Cooking difficulty
Level 1
serving amount
serving amount

1 cube

vegetable stock

1 packet

basmati rice

1 bunch


1 bunch

spring onions

½ unit

red onion

1 block

Japanese tofu

(ContainsGluten,Soya,Traces of Peanuts,Traces of Sesame,May contain traces of allergens)

1 unit


1 bunch

Asian greens

1 unit


2 sachet

sesame seeds


1 tub



1 sachet

crispy shallots


Not included in your delivery

olive oil

1.5 cup

water (for the rice)

3.5 tbs

rice wine vinegar (or white wine vinegar)

¼ cup

water (for the onion)

1 tbs

sesame oil (or oil)


3 tsp

soy sauce


2 tsp


Nutritional Valuesper serving
Nutritional Valuesper serving
Energy (kJ)4020 kJ
Fat53.9 g
of which saturates7 g
Carbohydrate85.3 g
of which sugars15.4 g
Protein30.4 g
Sodium1440 mg
Medium Pan
Chopping board
Small Bowl
Medium Non-Stick Pan

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, for another 10 minutes, or until the rice is tender and the water has absorbed. 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). Place the onion, 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. Stir to coat the onion in the liquid and set aside until just before serving. TIP: Toss the onions a few times during pickling to keep them coated in the liquid.


While the onion is pickling, cut the Japanese tofu into 2cm cubes. Cut the carrot (unpeeled) into 0.5cm half moons. Roughly chop the Asian greens. Thinly slice the cucumber. Roughly chop the coriander. Thinly slice the spring onion.


Heat a medium frying pan over a medium-high heat. Add the sesame seeds and toast, tossing, for 3-4 minutes or until golden. 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 for 2 minutes on each side or until golden. Transfer to a plate. Add a drizzle more olive oil and the carrot to the pan and cook for 2 minutes, or until tender. Add the Asian greens and cook for 2 minutes or until wilted. Season to taste with salt and pepper.

Stir the spring onion through the cooked rice. Season to taste with salt and pepper.


Divide the rice between bowls and top with the cucumber, Japanese tofu, carrot and Asian greens. Spoon over the sesame dressing and garnish with the coriander and crispy shallots. Drain the pickled onions and place on top.