Crispy Asian Tofu, Chicken & Veggie Poke Bowl
with Mayonnaise & Pickled Cucumber
We love poke bowls, because they’re so easy to customise with your favourite flavours. This veggie version uses Japanese tofu, chicken, Asian greens, carrot and cucumber, with a nutty sesame dressing to tie the whole thing together.
We’ve replaced the sesame dressing in this recipe with mayonnaise due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
2 clove
garlic
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy. )
½
cucumber
1
carrot
1 bag
Asian greens
1 block
Japanese tofu
(Contains Gluten, Soy, Wheat; May be present: Peanut, Sesame. )
½ sachet
Southeast Asian Spice Blend
1 packet
sweet chilli sauce
½
Long Chilli (Optional)
1 packet
mayonnaise
(Contains Egg;)
1 packet
crispy shallots
1 packet
chicken breast
Not included in your delivery
olive oil
20 g
butter
(Contains Milk;)
1.5 cup
water
¼ cup
vinegar (white wine or rice wine)
½ tbs
soy sauce
(Contains Gluten, Soy;)
1 tsp
soy sauce (for the dressing)
(Contains Gluten, Soy;)
Nutritional Values
Utensils
Cooking Steps
• Finely chop garlic. • In a medium saucepan, melt the butter with a dash of olive oil over medium heat. • Cook garlic until fragrant, 1-2 minutes. Add basmati rice, the water and a generous pinch of salt. Stir, then bring to the boil. • Reduce heat to low and cover with a lid. Cook for 10 minutes, then remove from heat. • Keep 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 (see ingredients) into rounds. • In a medium bowl, combine the vinegar and a good pinch of sugar and salt. • Add cucumber to pickling liquid. Add enough water to just cover cucumber. Set aside.
TIP: Slicing the cucumber very thinly helps it pickle faster!
• Thinly slice carrot into half-moons. • Roughly chop Asian greens. • In a small bowl, combine mayonnaise and soy sauce. • Cut Japanese tofu into 2cm cubes. • In a medium bowl, combine tofu, Southeast Asian spice blend (see ingredients) and a drizzle of olive oil.
• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook chicken before tofu, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a plate. • Reduce heat to medium-high. heat. Cook tofu, tossing, until browned, 3-4 minutes. Transfer to a plate and cover to keep warm.
• Return pan to medium-high heat with a drizzle of olive oil. • Cook carrot, tossing, until tender, 3 minutes. Add Asian greens and cook until just wilted, 1-2 minutes. • Remove pan from heat, then add sweet chilli sauce and the soy sauce, tossing the veggies to coat.
• Thinly slice long chilli (if using). Drain pickled cucumber. • Divide garlic rice between bowls. Top with veggies, tofu and chicken. Drizzle over sesame dressing. • Garnish with pickled cucumber, chilli and crispy shallots to serve. Enjoy!