Tofu Poke Bowl with Srirachannaise
Tofu Poke Bowl with Srirachannaise

Hello everybody, it is me again, Dan, welcome to my recipe page. Today, we’re going to make a special dish, tofu poke bowl with srirachannaise. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Tofu Poke Bowl with Srirachannaise This week in our #cookpadzoomkitchen we made Poke bowls, which are delicious, nutritious and healthy, my new favourite lunch! A great thing about Poke Bowls is that they are so easy to adapt, so if you don't have all of the ingredients then put what you would like in there. Press the tofu: Start with gently pressing the tofu, using firm or extra-firm tofu.

Tofu Poke Bowl with Srirachannaise is one of the most favored of recent trending foods in the world. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes yummy. They are fine and they look wonderful. Tofu Poke Bowl with Srirachannaise is something that I’ve loved my whole life.

To begin with this particular recipe, we must first prepare a few components. You can have tofu poke bowl with srirachannaise using 16 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Tofu Poke Bowl with Srirachannaise:
  1. Prepare 1 Cup Jasmine Rice
  2. Prepare 1 Portion Iceberg Lettuce
  3. Get 1 Portion Rocket
  4. Make ready 1 Carrot
  5. Make ready 2 Baby Corns
  6. Prepare 1/2 Cob Sweetcorn
  7. Take 1 serving of Tofu
  8. Prepare 2 Spring Onions
  9. Take 1 Tbsp Sesame Oil
  10. Prepare 3 Tsp Sriracha
  11. Get 1 Tbsp Mayonnaise
  12. Get 2 Tsp Soy Sauce
  13. Take 2 Tbsp Plain Flour
  14. Take 2 Tbsp Oil
  15. Get Optional, Baked Chickpeas (or other left-over dish)
  16. Get To Taste Salt

This vegan twist on the popular poke bowl swaps the raw fish for marinated, flavor-packed tofu, allowing vegans and vegetarians (and the raw fish-averse in general) to get in on the action. I like to prep the rice, tofu, and veggies on Sunday and then assemble the bowls for lunch, but these are equally as fun to make with friends for dinner. Tofu Poke Bowl with Srirachannaise This week in our #cookpadzoomkitchen we made Poke bowls, which are delicious, nutritious and healthy, my new favourite lunch! A great thing about Poke Bowls is that they are so easy to adapt, so if you don't have all of the ingredients then put what you would like in there.

Instructions to make Tofu Poke Bowl with Srirachannaise:
  1. Boil the rice until it is dry, but a little sticky. Add half of the sesame oil to the rice, along with some salt to taste. Set aside to cool.
  2. Meanwhile, peel the carrot and using the peeler, cut it into ribbons. Finely chop the lettuce and spring onion. Boil the corn in a pot of water, the baby corn will only need about 30 seconds (this is my preference, I don't like un-cooked baby corn) and the corn on the cob will need about 5 minutes. Drain and set aside to cool.
  3. Press the water out of the tofu and chop into medium chunks. Mix the flour with a little salt and toss the tofu in the flour, so it is evenly coated. In a non-stick pan heat up the oil and half of the remaining sesame oil (make sure to leave some). When it is hot place the tofu in the pan (it should sizzle when added) gently fry on each side, until golden-brown.
  4. Now let's make the sauce! Combine the mayonnaise, Sriracha, remaining sesame oil and soy-sauce and mix well, until fully combined. The corn should be cool by now. Chop the baby-corn into small pieces, so it looks like flowers. Strip the main corn on the cob by placing it end-up on the chopping board and chopping downwards, towards the board.
  5. Time to assemble! First, add the rice, so it takes up a 3rd of your bowl (it should be nice and sticky, so easy to shape). Then add the optional chickpeas (or other left-overs). Add the lettuce and rocket, this should take up about a quarter. On top of this add the sweetcorn, carrot, tofu and spring onion. Drizzle with the Srirachannaise and enjoy!

Remove from burner and place tofu on towel-lined plate. Plate dish as pictured on front of card, topping rice with tofu and vegetables. Prepare the tofu: Fill a small pot halfway with water and bring to a boil. Created in Hawaii, the poke bowl resembles other types of bowls, but the blend of raw and cooked food makes it unique. Although slightly spicy, the cold elements cool the heat and strengthen all the flavors.

So that’s going to wrap this up with this exceptional food tofu poke bowl with srirachannaise recipe. Thank you very much for reading. I am sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!