Sweet-Soy Tofu, Chicken & Greens Poke Bowl
with Sriracha Mayonnaise & 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 sprinkle of sesame seeds to tie the whole thing together.
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 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
1 stalk
celery
1 packet
Asian Greens
½ packet
Plain Tofu
1 packet
Plant-Based Mayo
(Contains Soy; )
1 packet
sriracha
(May be present Egg, Gluten, Sesame, Fish, Soy, Milk, Almond, Cashew, Brazil Nut, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 sachet
Sweet Soy Seasoning
(Contains Soy, Gluten(Wheat); )
1 packet
chicken breast
Not included in your delivery
olive oil
1.25 cup
water
¼ cup
vinegar (rice wine or white wine)
Nutrition Values
Utensils
Cooking Steps
• 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. Pat dry and cut firm tofu (see ingredients) into 2cm cubes. Cut chicken breast into 2cm chunks. • In a small bowl, combine plant-based mayo and sriracha.
• 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, turning occasionally, 4-5 minutes. • Add sweet soy seasoning and cook, turning to coat, until fragrant, 1 minute. Transfer to a plate. • 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 jasmine rice between bowls. Top with veggies, pickled cucumber, chicken and sweet-soy tofu. • Drizzle over sriracha mayonnaise. Enjoy!