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Before you jump to Tofu Poke Bowl with Srirachannaise recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Daily Life.
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We hope you got insight from reading it, now let’s go back to tofu poke bowl with srirachannaise recipe. You can have tofu poke bowl with srirachannaise using 16 ingredients and 5 steps. Here is how you do that.
The ingredients needed to cook Tofu Poke Bowl with Srirachannaise:
- Get Jasmine Rice
- Get Iceberg Lettuce
- You need Rocket
- Take Carrot
- Get Baby Corns
- Use Cob Sweetcorn
- Get serving of Tofu
- Use Spring Onions
- Take Sesame Oil
- Prepare Sriracha
- Provide Mayonnaise
- Get Soy Sauce
- Use Plain Flour
- Provide Oil
- You need Optional, Baked Chickpeas (or other left-over dish)
- Provide Salt
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!
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