Hello everybody, it is Louise, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, tofu poke bowl with srirachannaise. It is one of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Vegan Poke Bowl (aka Tofu Poke Bowl) features tender tofu and onions marinated in a delicious ginger-soy sauce and paired with rice, red cabbage, cucumber and avocado for a quick and easy meal bowl! Let's make Hawaiian tofu poke bowls together! Traditional poke is made with raw, marinated fish.
Tofu Poke Bowl with Srirachannaise is one of the most favored of current trending meals in the world. It is enjoyed by millions every day. It’s simple, it’s quick, it tastes yummy. Tofu Poke Bowl with Srirachannaise is something which I have loved my entire life. They are nice and they look wonderful.
To begin with this recipe, we must first prepare a few ingredients. You can cook 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:
- Take 1 Cup Jasmine Rice
- Take 1 Portion Iceberg Lettuce
- Make ready 1 Portion Rocket
- Make ready 1 Carrot
- Make ready 2 Baby Corns
- Take 1/2 Cob Sweetcorn
- Prepare 1 serving of Tofu
- Get 2 Spring Onions
- Make ready 1 Tbsp Sesame Oil
- Take 3 Tsp Sriracha
- Prepare 1 Tbsp Mayonnaise
- Take 2 Tsp Soy Sauce
- Take 2 Tbsp Plain Flour
- Make ready 2 Tbsp Oil
- Take Optional, Baked Chickpeas (or other left-over dish)
- Make ready To Taste Salt
It's an awesome vegan meal prep recipe and it's so easy to make! 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. How to make a delicious, healthy Poke Bowl!
Instructions to make Tofu Poke Bowl with Srirachannaise:
- 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.
- 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.
- 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.
- 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.
- 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!
Made with your choice of ahi tuna or tofu! Serve over brown rice or kelp noodles, with avocado, cucumber, radish and flavorful Citrus Ponzu Dressing. Too many Poke Bowl recipes disappoint with bland dressings and tasteless rice. the Japanse blood in my veins Poke Bowls are a terrific hot weather food, given they're intended to be eaten at room temperature. Could you make this with tofu instead of the tuna? Would I need to change anything?
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’m confident you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
