Poke Bowl
with Tofu, Mango and Edamame
Poke bowls are native to Hawaii and commonly feature raw fish. To keep things vegan, we've substituted fish for tofu!
Cals 998 · Prot 47 · Carbs 154 · Fat 28
Vegan
30 min
Poke bowls are native to Hawaii and commonly feature raw fish. To keep things vegan, we've substituted fish for tofu!
Cals 998 · Prot 47 · Carbs 154 · Fat 28
Vegan
Ingredients
Tofu
Firm tofu
9*
300 Grams
Soy sauce
9*10*11*
20 ML
Corn starch
90 Grams
Vegetable oil
2 Tbsp
Rice
Sushi rice
150 Grams
Water
300 ML
Rice vinegar
15 ML
Salt
0.5 Tsp
White sugar
5 Grams
Toppings
Cucumber
1 Piece
Edamame beans
9*
150 Grams
Mango
1 Piece
Sushi ginger
40 Grams
Coconut flakes
10 Grams
Dressing
Fresh chives
15 Grams
Large red chilli
1 Piece
Lime
2 Piece
Soy sauce
9*10*11*
20 ML
Sesame oil
3*9*
15 ML
Sweet chilli sauce
40 ML
Allergens
*9 Soya, *10 Wheat, *11 Gluten, *3 Sesame Seeds
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 4171 / 998 |
| Fats (g) | 28.1 |
| of which saturated (g) | 4.6 |
| Carbohydrates (g) | 154 |
| of which sugars (g) | 37.9 |
| Fibers (g) | 16.9 |
| Proteins (g) | 47.1 |
| Salt (g) | 4.4 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Boil rice
Rinse the sushi rice in a sieve under cold water until the water runs clear. Place the rice in a pot and cover it in enough water to soak. Set aside. Drain the rice and rinse one last time. Add the rice, a pinch of salt and the measured water to a pan with a lid and bring to a boil over a high heat. Once boiling, reduce the heat to low, cover, and cook for 15 min or until thewater is absorbed and the rice is cooked. Once cooked, remove the pan from the heat and keep covered.
2 Prep dressing
Meanwhile, very finely chop the chives and red chilli. Juice the limes into a bowl or jar. Add the chives, chilli (spicy!), soy sauce, sesame oil and sweet chilli sauce and whisk or shake until fully combined - this is your dressing.
Tip! Firmly roll the lime on the work surface before slicing it - this will help release more of its juices.
3 Prep vegetables
Slice the cucumber as finely as possible. Rinse the edamame. Peel and chop the mango into cubes.
4 Prep tofu
Meanwhile, gently press the tofu to remove as much excess liquid as possible. Chop it into bite-size cubes. Add the remaining soy sauce and corn starch to two separate bowls. First, turn the tofu cubes in the soy sauce, then turn it in the corn starch.
5 Fry tofu
Heat a pan over a medium-high heat with a drizzle of vegetable oil. Once hot, fry the tofu on each side for 2-3 min or until golden brown. Transfer the tofu to a piece of kitchen paper.
6 Serve
In a small bowl combine the rice vinegar with the salt and sugar. Stir until the sugar and salt have dissolved. Pour the rice vinegar solution over the rice and fold it in gently. Divide the sushi rice among bowls and top it with the edamame, mango, sushi ginger, cucumber and tofu. Drizzle with thedressing and garnish with the coconut flakes.
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