Sweet-Soy Tofu, Chicken & Greens Poke Bowl
with Japanese Dressing & Pickled Cucumber
We love poke bowls, because they’re so easy to customise with your favourite flavours. This veggie version uses marinated tofu, Asian greens, carrot and cucumber, with Japanese dressing 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 sachet
vegetable stock powder
1 packet
jasmine rice
(May be present Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1
cucumber
½ packet
Firm tofu
(Contains Soy; May be present Egg, Gluten, Peanut, Tree Nuts, Sesame, Milk. )
1 stalk
Celery
1 packet
Asian Greens
1 sachet
Sweet Soy Seasoning
(Contains Soy, Gluten(Wheat); )
1 sachet
sesame seeds
(Contains Sesame; )
1 packet
chicken breast
Not included in your delivery
olive oil
1.25 cup
water
¼ cup
vinegar (rice wine or white wine)
2 tsp
plain flour
(Contains Gluten; )
½ tbs
soy sauce
(Contains Gluten, Soy; )
Nutrition Values
Utensils
Instructions
• In a medium saucepan, add the water and vegetable stock powder 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 set aside, covered, until rice is tender and the water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
• Meanwhile, thinly slice cucumber. • In a medium bowl, combine the vinegar and a good pinch of sugar and salt. Add cucumber to pickling liquid with just enough water to cover cucumber. Set aside.
TIP: Slicing the cucumber very thinly helps it pickle faster!
• Thinly slice celery. • Roughly chop Asian greens. • Cut chicken breast into 2cm chunks.
• Cut firm tofu (see ingredients) into 2cm cubes. • In a second medium bowl, combine tofu, sweet-soy seasoning and the plain flour. Toss to coat.
• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook celery until tender, 2-3 minutes. • Add Asian greens and cook, tossing, until wilted, 1-2 minutes. Season with salt and pepper. Transfer to a plate and cover to keep warm. • Return the frying pan to medium-high heat with a generous drizzle of olive oil. Cook tofu, tossing, until golden, 3-5 minutes. Transfer to a bowl and set aside. • Return the frying pan to high heat with a drizzle of olive oil. • When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a plate to rest.
TIP: Chicken is cooked through when it's no longer pink inside.
• Drain pickled cucumber. • Divide basmati rice between bowls. Top with veggies, pickled cucumber, chicken and tofu. • Spoon over toasted sesame dressing. Enjoy!