Tofu & Veggie Poke Bowl

Tofu & Veggie Poke Bowl

with Garlic Rice, Sesame Dressing & Pickled Onion

Read more

We love poke! It's so easy to customise with your favourite flavours. This veggie version is brimming with Japanese tofu and tender Asian greens, plus carrot for natural sweetness and an extra pop of colour. Bring it all together with our creamy sesame dressing and a sprinkle of crispy shallots. Simply delicious.


Always read product labels for the most up-to-date allergen information. Visit for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

2 clove


1 packet

basmati rice


red onion



1 packet

sweet chilli sauce


long red chilli (optional)

1 packet

sesame dressing

(ContainsGluten, Soy, Egg, SesameMay be present Milk)

1 packet

crispy shallots


1 block

Japanese tofu

(ContainsGluten, Soy)

1 bag

Asian greens

½ sachet

Southeast Asian Spice Blend

Not included in your delivery


olive oil

20 g



1.5 cup


¼ tsp


½ tbs

soy sauce

(ContainsGluten, Soy)

¼ cup

rice wine vinegar (for the pickle)

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3345 kJ
Fat37 g
of which saturates8.6 g
Carbohydrate85.1 g
of which sugars19.5 g
Protein26.5 g
Sodium1476 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Medium Pan
Medium Non-Stick Pan
Instructionsarrow up iconarrow up icon
download icondownload icon

Finely chop the garlic. In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add the garlic and cook until fragrant, 1-2 minutes. Add the basmati rice, water and the salt, stir, and bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the 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!


While the rice is cooking, thinly slice the red onion (see ingredients). In a small bowl, combine the onion, rice wine vinegar (for the pickle) and a generous pinch of salt and sugar. Add just enough water to cover the onion. Set aside.


While the onion is pickling, cut the Japanese tofu into 2cm cubes. Thinly slice the carrot into half-moons. Roughly chop the Asian greens.


In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the tofu, tossing, until golden, 4 minutes. Add the Southeast Asian spice blend (see ingredients) and cook, tossing to coat, until fragrant, 1 minute. Transfer to a plate.


Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the carrot, tossing, until tender, 3 minutes. Add the Asian greens and cook until wilted, 2 minutes. Remove from the heat, then add the sweet chilli sauce and soy sauce. Toss to coat.


Thinly slice the long red chilli (if using). Drain the pickled onion. Divide the garlic rice between bowls. Top with the veggies and tofu. Drizzle over the sesame dressing. Serve garnished with the pickled onion, sliced chilli and crispy shallots.