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!
190 Reviews
Cals 1131 · Prot 48 · Carbs 169 · Fat 33
Vegan
Try Hello Chef Now
30 min
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!
190 Reviews
Cals 1131 · Prot 48 · Carbs 169 · Fat 33
Vegan
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Tofu
Firm tofu 9*
500 Grams
Soy sauce 9*
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*
20 ML
Sesame oil 3*9*
15 ML
Sweet chilli sauce
40 ML

Allergens

*9 Soya, *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) 4734 / 1131
Fats (g) 32.8
of which saturated (g) 15.5
Carbohydrates (g) 169
of which sugars (g) 36.2
Fibers (g) 11.7
Proteins (g) 47.6
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

Boil rice

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.
Prep dressing

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.
Prep vegetables

3 Prep vegetables

Slice the cucumber as finely as possible. Rinse the edamame. Peel and chop the mango into cubes.
Prep tofu

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.
Fry tofu

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.
Serve

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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