Tofu Poke Bowl with Srirachannaise
Tofu Poke Bowl with Srirachannaise

Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, tofu poke bowl with srirachannaise. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look 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 meals in the world. It is easy, it is quick, it tastes yummy. It’s enjoyed by millions every day. Tofu Poke Bowl with Srirachannaise is something that I’ve loved my whole life. They are nice and they look wonderful.

To begin with this 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 cook it.

The ingredients needed to make Tofu Poke Bowl with Srirachannaise:
  1. Prepare 1 Cup Jasmine Rice
  2. Take 1 Portion Iceberg Lettuce
  3. Take 1 Portion Rocket
  4. Take 1 Carrot
  5. Prepare 2 Baby Corns
  6. Take 1/2 Cob Sweetcorn
  7. Take 1 serving of Tofu
  8. Get 2 Spring Onions
  9. Take 1 Tbsp Sesame Oil
  10. Prepare 3 Tsp Sriracha
  11. Prepare 1 Tbsp Mayonnaise
  12. Make ready 2 Tsp Soy Sauce
  13. Make ready 2 Tbsp Plain Flour
  14. Get 2 Tbsp Oil
  15. Take Optional, Baked Chickpeas (or other left-over dish)
  16. Prepare 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. The basting sauce consists of sesame oil, dark soy sauce, maple syrup, tomato paste, garlic powder, ground ginger and dried oregano and this is poured over sliced portobello mushrooms.; The spicy mayo consists of toasted sesame oil, sriracha sauce, vegan mayonnaise and fresh lime juice.; The veggies: You can really use any veggies you like! Tofu Poke Bowl with Srirachannaise This week in our #cookpadzoomkitchen we made Poke bowls, which are delicious, nutritious and healthy, my new favourite lunch!

Steps 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!

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. 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.

So that is going to wrap this up with this special food tofu poke bowl with srirachannaise recipe. Thanks so much for your time. I am sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!