Tofu & Veggie Poke Bowl
with 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, basmati rice, carrot and cucumber, with a nutty sesame dressing to tie the whole thing together.
The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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
basmati rice
1
cucumber
1
carrot
1 packet
sesame seeds
(Contains Sesame; )
1 packet
Plant-Based Aioli
½
fresh chilli (optional)
1 packet
Crispy Shallots
1 packet
Peking Marinated Tofu
(Contains Gluten, Soy, Sesame; May be present Egg, Peanut, Tree Nuts, Milk. )
1 bag
Asian Greens
Not included in your delivery
1
olive oil
1.5 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
In a medium saucepan, add the water and vegetable stock powder and bring to the boil. Add basmati rice, stir, cover with a lid and reduce the heat to low. Cook for 10 minutes, then remove from heat and set aside, covered, until rice is tender and 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 cucumber into half-moons. In a medium bowl, combine 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.
Meanwhile, reserve the marinade sauce from the Peking marinated tofu in a small bowl. Cut tofu into 2cm cubes. Thinly slice carrot into half-moons. Roughly chop Asian greens.
Heat a large frying pan over medium-high heat. Toast sesame seeds, tossing, until golden, 3-4 minutes. Transfer to a second small bowl. Add plant-based aioli, the soy sauce, sugar and rice wine vinegar (for the dressing) to the toasted sesame seeds. Mix well and set aside.
Return the frying pan to medium-high heat with a drizzle of olive oil. Cook carrot until tender, 3 minutes. Add Asian greens and cook until wilted, 2 minutes. Season with salt and pepper. Transfer to a plate. Return the frying pan to medium-high heat with a drizzle of olive oil. Cook tofu, tossing, until golden, 4 minutes. Add reserved marinade sauce and cook until bubbling, 1 minute. Season to taste.
Thinly slice fresh chilli (if using). Drain pickled cucumber. Divide basmati rice between bowls. Top with Peking tofu, veggies and pickled cucumber. Spoon over toasted sesame dressing. Garnish with chilli and crispy shallots to serve.