Tofu & Veggie Poke Bowl
with Toasted Sesame Dressing & Cucumber
We love poke bowls, because they’re so easy to customise with your favourite flavours. This veggie version uses Peking-style tofu, Asian greens, carrot and cucumber, with a nutty sesame dressing 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 cube
vegetable stock powder
1 packet
basmati rice
1 unit
cucumber
1 block
Peking Marinated Tofu
(Contains Gluten, Soy, Sesame; May be present Egg, Peanut, Tree Nuts, Milk. )
1 unit
carrot
1 packet
Asian Greens
2 sachet
sesame seeds
(Contains Sesame; )
1 packet
mayonnaise
(Contains Egg; )
1 sachet
Crispy Shallots
½ unit
Fresh Chilli
Not included in your delivery
olive oil
1.5 cup
water
1 tbs
soy sauce
(Contains Gluten, Soy; )
1 tsp
sugar
1 tsp
rice wine vinegar
Nutrition Values
Utensils
Cooking Steps
In a medium saucepan, bring the water and the crumbled vegetable stock (1 cube for 2 people / 2 cubes for 4 people) to the boil. Add the basmati rice, stir, cover with a lid and reduce the heat to low. Cook for 10 minutes, then remove from the heat and set aside, covered, until the rice is tender and the water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek.
While the rice is cooking, thinly slice the cucumber into rounds. Thinly slice the carrot (unpeeled) into half-moons. Roughly chop the Asian greens. Thinly slice the long green chilli (see ingredients list), if using.
Drain the Peking marinated tofu and cut into 2cm cubes. Set aside.
Heat a medium frying pan over a medium-high heat. Add the sesame seeds and toast, tossing, until golden, 3-4 minutes. Transfer to a small bowl. Add the mayonnaise, soy sauce, sugar and rice wine vinegar to the bowl with the sesame seeds. Mix well and set aside.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the tofu and cook, tossing, until golden, 4 minutes. Transfer to a plate. Heat a drizzle more olive oil in the pan, then add the carrot and cook until tender, 3 minutes. Add the Asian greens and cook until wilted, 2 minutes. Season to taste with salt and pepper.
Divide the rice between bowls and top with the tofu, veggies and cucumber. Spoon over the sesame dressing and garnish with the chilli (if using) and crispy shallots.