HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconTofu & Veggie Poke Bowl
Tofu & Veggie Poke Bowl

Tofu & Veggie Poke Bowl

with Sesame Dressing & Pickled Onion

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We love poke! It's so easy to customise with your favourite flavours. This veggie version is brimming with Southeast Asian-spiced tofu, plus sweet chilli and soy-spiked veggies. Bring it all together with our creamy sesame dressing, a sprinkle of crispy shallots and a spoonful of zingy pickled onion. 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.

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 packet

Japanese tofu

(ContainsGluten, SoyMay be present Peanuts, Sesame)

1 bag

Asian greens

½ sachet

Southeast Asian Spice Blend

(May be present Gluten)

Not included in your delivery


olive oil

20 g



1.5 cup


¼ cup

rice wine vinegar

½ tbs

soy sauce

(ContainsGluten, Soy)
Nutritional Values
Nutritional Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3361 kJ
Fat39.6 g
of which saturates10.4 g
Carbohydrate87.8 g
of which sugars20.8 g
Protein26.4 g
Sodium1294 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Medium Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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• 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 red onion (see ingredients). • In a small bowl, combine the rice wine vinegar and a good pinch of sugar and salt. • Scrunch sliced onion in your hands, then add to pickling liquid. • Add enough water to just cover onion. Set aside.


• Cut Japanese tofu into 2cm cubes. • Thinly slice carrot into half-moons. • Roughly chop Asian greens.


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


• 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, tossing veggies to coat.


• Thinly slice long chilli (if using). Drain pickled onion. • Divide garlic rice between bowls. Top with veggies and tofu. Drizzle with sesame dressing. • Garnish with pickled onion, chilli and crispy shallots to serve. Enjoy!