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 hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
sweet chilli sauce
long red chilli (optional)
sesame dressing(ContainsGluten, Soy, Egg, SesameMay be present Milk)
Japanese tofu(ContainsGluten, Soy)
Southeast Asian Spice Blend
soy sauce(ContainsGluten, Soy)
rice wine vinegar (for the pickle)
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.