Tofu & Veggie Poke Bowl
with Brown Rice, Toasted Sesame Dressing & Pickled Cucumber
We love poke bowls, because they’re so easy to customise with your favourite flavours. This plant-based version uses Peking-style tofu, Asian greens, carrot and cucumber, with a nutty sesame 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
brown rice
1
cucumber
1
carrot
1 packet
sesame seeds
(Contains Sesame; )
1 packet
Plant-Based Mayo
(Contains Soy; )
½
Fresh Chilli
1 packet
Crispy Shallots
1 packet
Peking Marinated Tofu
(Contains Gluten, Soy, Sesame; May be present Egg, Peanut, Tree Nuts, Milk. )
1 head
Asian Greens
Not included in your delivery
olive oil
3 cup
water
1 tbs
soy sauce
(Contains Gluten, Soy; )
1 tsp
sugar
¼ cup
rice wine vinegar (for the pickle)
1 tsp
rice wine vinegar (for the dressing)
Nutrition Values
Utensils
Instructions
Heat a medium saucepan over a high heat. Add the brown rice, water and vegetable stock powder and bring to the boil. Reduce the heat to medium and simmer, uncovered, until the rice is soft, 25-30 minutes. Drain and return to the saucepan.
While the rice is cooking, thinly slice the cucumber into half-moons. In a medium bowl, combine the cucumber, rice wine vinegar (for the pickle) and a generous pinch of sugar and salt. Add just enough water to cover the cucumber. Stir to coat and set aside.
While the cucumber is pickling, reserve the marinade sauce from the Peking marinated tofu in a small bowl. Cut the tofu into 2cm cubes. Thinly slice the carrot into half-moons. Roughly chop the Asian greens.
Heat a large frying pan over a medium-high heat. Toast the sesame seeds, tossing, until golden, 3-4 minutes. Transfer to a small bowl. Add the plant-based mayo, soy sauce, the sugar and rice wine vinegar (for the dressing) to the bowl with the toasted sesame seeds. Mix well and set aside.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the carrot until tender, 3 minutes. Add the Asian greens and cook until wilted, 2 minutes. Season with salt and pepper. Transfer to a plate. Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the tofu, tossing, until golden, 4 minutes. Add the reserved marinade sauce and cook until bubbling, 1 minute. Season to taste.
Thinly slice the long green chilli (if using). Drain the pickled cucumber. Divide the basmati rice between bowls. Top with the Peking tofu, veggies and pickled cucumber. Spoon over the toasted sesame dressing. Garnish with the chilli and crispy shallots to serve.