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.
This recipe is under 650kcal per serving.
The quantities provided above are averages only.
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, Sesame, Crustaceans. )
1 sachet
Sweet Soy Seasoning
(Contains Soy, Gluten(Wheat); )
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
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
Cooking Steps
• 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 5 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.
• 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 sweet chilli-glazed tofu and radish slaw. • Drizzle with sriracha mayo. Garnish with spring onion. Enjoy!