Chicken & Sweet Chilli-Glazed Tofu Poke Bowl
with Radish Slaw & Spring Onion
We love poke bowls because they’re so versatile, you can add whatever you like! This veggie version has golden nuggets of tofu glazed in sweet-chilli sauce, along with a crunchy and fresh ponzu slaw, garlic rice and a drizzle of sriracha mayo to tie the whole thing together.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1 packet
garlic paste
(May be present Egg, Milk, Gluten, Soy, Fish, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
jasmine rice
(May be present Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1 packet
sriracha
(May be present Egg, Gluten, Sesame, Fish, Soy, Milk, Almond, Cashew, Brazil Nut, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
mayonnaise
(Contains Egg; )
½ packet
firm tofu
(Contains Soy; May be present Egg, Gluten, Peanut, Tree Nuts, Sesame, Milk. )
1 sachet
Sweet Soy Seasoning
(Contains Gluten, Soy; )
1 packet
sweet chilli sauce
2
radish
1 packet
Shredded Cabbage Mix
1 packet
ponzu sauce
(Contains Soy; May be present Egg, Milk, Gluten, Fish, Sesame, Sulphites, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Walnut, Pine Nut. )
1 sprig
spring onion
1 packet
chicken breast strips
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
1.25 cup
water
2 tsp
plain flour
(Contains Gluten; )
Nutrition Values
Utensils
Instructions
• In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook garlic paste until fragrant, 1-2 minutes. • Add the water and a generous pinch of salt to pan and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. Cook for 12 minutes, then remove from heat and keep covered until rice is tender and all the water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
• Meanwhile, combine sriracha and mayonnaise in a small bowl. Season to taste. Set aside. • Cut firm tofu (see ingredients) into 1cm cubes. Thinly slice spring onion. • In a second medium bowl, combine tofu, sweet soy seasoning and the plain flour. Toss to coat.
• When rice has 10 minutes remaining, heat a generous drizzle of olive oil in a large frying pan over medium-high heat. Cook tofu, tossing, until golden, 3-5 minutes. • Remove pan from heat, then add sweet chilli sauce, tossing tofu to coat. Transfer to a bowl and cover to keep warm. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook chicken strips until browned and cooked through, 3-4 minutes each side. Transfer to a plate to rest.
TIP: Chicken is cooked through when it is no longer pink inside.
• Thinly slice radish. In a large bowl combine cabbage mix, radish, ponzu sauce and a drizzle of olive oil. Season to taste. • Divide garlic rice between bowls. • Top with chicken, sweet chilli-glazed tofu and radish slaw. • Drizzle over sriracha mayo. Garnish with spring onion. Enjoy!