Tofu Poke Bowl with Srirachannaise
Tofu Poke Bowl with Srirachannaise

Hello everybody, it’s Brad, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, tofu poke bowl with srirachannaise. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.

Tofu Poke Bowl with Srirachannaise is one of the most favored of current trending foods in the world. It is easy, it’s quick, it tastes delicious. It’s enjoyed by millions every day. Tofu Poke Bowl with Srirachannaise is something which I have loved my whole life. They’re fine and they look fantastic.

Tofu Poke Bowl with Srirachannaise This week in our #cookpadzoomkitchen we made Poke bowls, which are delicious, nutritious and healthy, my new favourite lunch! A great thing about Poke Bowls is that they are so easy to adapt, so if you don't have all of the ingredients then put what you would like in there. Here is how you achieve that. Here is how you achieve that.

To get started with this recipe, we must 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. Take 1 Cup Jasmine Rice
  2. Prepare 1 Portion Iceberg Lettuce
  3. Get 1 Portion Rocket
  4. Make ready 1 Carrot
  5. Take 2 Baby Corns
  6. Take 1/2 Cob Sweetcorn
  7. Get 1 serving of Tofu
  8. Get 2 Spring Onions
  9. Take 1 Tbsp Sesame Oil
  10. Take 3 Tsp Sriracha
  11. Prepare 1 Tbsp Mayonnaise
  12. Get 2 Tsp Soy Sauce
  13. Make ready 2 Tbsp Plain Flour
  14. Get 2 Tbsp Oil
  15. Take Optional, Baked Chickpeas (or other left-over dish)
  16. Get To Taste Salt

In a medium bowl, whisk the soy sauce, rice wine vinegar, sesame oil, sesame seeds, garlic, ginger, and scallions. Add the tofu and toss gently to coat. Tofu is a great source of protein and the de facto substitute for meat at most restaurants. My most strongly held opinion on tofu is this: the crispier the better.

Instructions 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!

Tofu is a great source of protein and the de facto substitute for meat at most restaurants. My most strongly held opinion on tofu is this: the crispier the better. Making crispy tofu can be difficult since tofu starts out with such a high water content. Here is a list of tips and tricks for making your tofu extra crispy every time. This fast vegan version of poke (the traditional Hawaiian salad of diced raw fish tossed in a soy-sesame sauce) swaps in extra-firm tofu for fish while loading your bowl with vegetables and crunchy toppers like pea shoots and peanuts.

So that is going to wrap it up for this exceptional food tofu poke bowl with srirachannaise recipe. Thanks so much for reading. I’m confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!