Sweet-Soy Tofu & 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 and cucumber, with a Japanese dressing to tie the whole thing together.
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
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, Sesame, Crustaceans. )
1 stalk
celery
1 packet
Asian Greens
1 sachet
Sweet Soy Seasoning
(Contains Soy, Gluten(Wheat); )
1 sachet
Sesame Seeds
(Contains Sesame; )
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 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.
• Drain pickled cucumber. • Divide rice between bowls. • Top with veggies, pickled cucumber and sweet-soy tofu. • Drizzle over Japanese dressing to serve. Enjoy!