Hey everyone, it is Louise, welcome to my recipe site. Today, we’re going to prepare a special dish, tofu poke bowl with srirachannaise. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
Tofu Poke Bowl with Srirachannaise is one of the most popular of recent trending foods on earth. It’s appreciated by millions every day. It’s simple, it’s fast, it tastes yummy. Tofu Poke Bowl with Srirachannaise is something which I have loved my whole life. They are fine and they look fantastic.
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! 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.
To get started with this recipe, we must prepare a few components. 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:
- Get 1 Cup Jasmine Rice
- Make ready 1 Portion Iceberg Lettuce
- Prepare 1 Portion Rocket
- Take 1 Carrot
- Make ready 2 Baby Corns
- Take 1/2 Cob Sweetcorn
- Prepare 1 serving of Tofu
- Prepare 2 Spring Onions
- Take 1 Tbsp Sesame Oil
- Make ready 3 Tsp Sriracha
- Prepare 1 Tbsp Mayonnaise
- Get 2 Tsp Soy Sauce
- Get 2 Tbsp Plain Flour
- Make ready 2 Tbsp Oil
- Prepare Optional, Baked Chickpeas (or other left-over dish)
- Take To Taste Salt
Traditional poke hails from Hawaii and is generally made with raw, diced skipjack tuna or octopus. Over the years, however, ahi tuna has gained popularity, and as the dish made its way to the mainland U. S., other adaptations of the dish emerged using salmon and shellfish. For this vegetarian option, we spice.
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!
How to make a delicious, healthy Poke Bowl! 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. Traditional poke is made with raw, marinated fish. Drizzle any remaining marinade evenly over the bowls and top them with.
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