Tofu Poke Bowl with Srirachannaise
Tofu Poke Bowl with Srirachannaise

Hello everybody, it’s John, welcome to my recipe page. Today, we’re going to make a special dish, tofu poke bowl with srirachannaise. One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Tofu Poke Bowl with Srirachannaise is one of the most favored of recent trending foods on earth. It is appreciated by millions daily. It is easy, it is fast, it tastes delicious. They’re nice and they look wonderful. Tofu Poke Bowl with Srirachannaise is something which I’ve loved my whole life.

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! These delicious and healthy Sriracha Baked Tofu Brown Rice Bowls are a vegan take on Poke bowls.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook 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. Make ready 1 Portion Rocket
  4. Prepare 1 Carrot
  5. Make ready 2 Baby Corns
  6. Take 1/2 Cob Sweetcorn
  7. Make ready 1 serving of Tofu
  8. Take 2 Spring Onions
  9. Take 1 Tbsp Sesame Oil
  10. Make ready 3 Tsp Sriracha
  11. Make ready 1 Tbsp Mayonnaise
  12. Prepare 2 Tsp Soy Sauce
  13. Make ready 2 Tbsp Plain Flour
  14. Make ready 2 Tbsp Oil
  15. Prepare Optional, Baked Chickpeas (or other left-over dish)
  16. Make ready To Taste Salt

Traditional poke is made with raw, marinated fish. Drizzle any remaining marinade evenly over the bowls and top them with. This vegan poke bowl includes sesame and ginger marinated tofu cubes sitting on top of a bed of zucchini noodles and topped with fresh veggies like carrots, red pepper, onion, cucumber and avocado. Hawaiian poke is a trendy fresh bowl traditionally topped with fresh fish and lots of fun toppings, like.

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!

This Tofu Poke Rice Bowl is served with sweet and spicy tofu, and plenty of colourful veggies. In a large nonstick pan, heat remaining oil over medium heat. Traditional poke is made with raw, marinated fish and Asian spices and seasonings: Tofu, it turns out, is the perfect substitute. It's light and velvety texture mimics the bite of fatty fish like salmon and tuna. When marinated with soy sauce, rice wine vinegar.

So that is going to wrap it up for this special food tofu poke bowl with srirachannaise recipe. Thanks so much for reading. I’m confident you will make this at home. There’s 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. Thank you for reading. Go on get cooking!