Tofu & Veggie Poke Bowl
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Tofu & Veggie Poke Bowl

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.

Tags:
Climate Superstar
Veggie
Allergens:
Milk
Gluten
Soy
Egg
Sesame
Wheat

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.

Preparation Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

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;)

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Nutritional Values

Energy (kJ)3285 kJ
Fat40.3 g
of which saturates11 g
Carbohydrate85.8 g
of which sugars19.8 g
Protein22.7 g
Sodium1469 mg
The average adult daily energy intake is 8700 kJ

Utensils

Medium Pan
Lid
Large Non-Stick Pan

Instructions

1
1

• 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!

2
2

• 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!

3
3

• 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.

4
4

• 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.

5
5

• 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.

6
6

• 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!