Tofu & Veggie Poke Bowl
with Sesame Dressing & Pickled Cucumber
We love poke! It's so easy to customise with your favourite flavours. This veggie version is brimming with Southeast Asian-spiced tofu, plus sweet chilli and soy-spiked veggies. Bring it all together with our creamy sesame dressing, a sprinkle of crispy shallots and a spoonful of zingy pickled cucumber. Simply delicious.
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 packet
sweet chilli sauce
1 packet
sesame dressing
(Contains Egg, Gluten, Sesame, Soy, Wheat; May be present: Milk. )
1 packet
crispy shallots
1 bag
Asian greens
1 packet
Japanese tofu
(Contains Gluten, Soy, Wheat; May be present: Peanut, Sesame. )
½ sachet
Southeast Asian Spice Blend
½
Long Chilli
Not included in your delivery
1
olive oil
20 g
butter
(Contains Milk;)
1.5 cup
water
¼ cup
rice wine vinegar
½ tbs
soy sauce
(Contains Gluten, Soy;)
Nutritional Values
Utensils
Instructions
• 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 rice wine 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. • 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 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 and tofu. Drizzle over sesame dressing. • Garnish with pickled cucumber, chilli and crispy shallots to serve. Enjoy!