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 veggie version uses Japanese tofu, Asian greens, carrot and cucumber, with a nutty sesame sauce to tie the whole thing together.
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. )
1 unit
cucumber
1 block
Japanese tofu
(Contains Gluten, Soy, Wheat; May be present: Peanut, Sesame. )
1 unit
carrot
1 bunch
Asian greens
½ unit
long red chilli
2 sachet
sesame seeds
(Contains Sesame; May be present: Gluten, Milk, Peanut, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan, Walnut. )
1 packet
mayonnaise
(Contains Egg;)
½ sachet
Thai seven spice blend
(Contains Sulphites;)
1 sachet
crispy shallots
Not included in your delivery
olive oil
20 g
butter
1.5 cup
water
¼ tsp
salt
¼ cup
rice wine vinegar
2 tsp
sesame oil (or oil)
(Contains Sesame;)
1.5 tsp
soy sauce
(Contains Gluten, Soy;)
1 tsp
sugar
Nutritional Values
Utensils
Instructions
Finely chop the garlic (or use a garlic press). In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add the garlic and cook until fragrant, 1-2 minutes. Add the basmati rice, water and the salt, stir, and bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat and keep covered until the rice is tender and the water has 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. In a small bowl, combine the cucumber, rice wine vinegar, a generous pinch of salt and sugar, and add enough water to ensure the cucumber is covered. Set aside until just before serving.
While the cucumber is pickling, cut the Japanese tofu into 2cm cubes. Thinly slice the carrot (unpeeled) into half-moons. Roughly chop the Asian greens. Thinly slice the long red chilli (if using).
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, sesame oil (if using), soy sauce, the sugar and some of the pickling liquid (1 tsp for 2 people / 2 tsp for 4 people). 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. Add the Thai seven spice blend (see ingredients list) and toss until coated and fragrant. 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.
Drain the pickled cucumber. Divide the garlic rice between bowls and top with the tofu, carrot and Asian greens. Spoon over the toasted sesame dressing and garnish with the pickled cucumber, chilli (if using) and crispy shallots.