Recipe of Any-night-of-the-week Tofu Poke Bowl with Srirachannaise

Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to make a special dish, tofu poke bowl with srirachannaise. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Tofu Poke Bowl with Srirachannaise is one of the most favored of current trending meals on earth. It is simple, it’s quick, it tastes delicious. It is enjoyed by millions every day. They are nice and they look fantastic. Tofu Poke Bowl with Srirachannaise is something which I have loved my entire life.

We love making this Hawaiian poke bowl during the summer when temperatures rise. There's no cooking needed and it's so easy to throw together in a pinch! Traditional poke is made with raw, marinated fish. Drizzle any remaining marinade evenly over the bowls and top them with.

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 it.

The ingredients needed to make Tofu Poke Bowl with Srirachannaise:

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

It's an awesome vegan meal prep recipe and it's so easy to make! These delicious and healthy Sriracha Baked Tofu Brown Rice Bowls are a vegan take on Poke bowls. They're easy to make, customizable with your favourite whole grain and veggie swaps and the ingredients can be made ahead of time if you have a busy week ahead. This vegan twist on the popular poke bowl swaps the raw fish for marinated, flavor-packed tofu, allowing vegans and vegetarians (and the raw fish-averse in general) to get in on the action.

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!

They're easy to make, customizable with your favourite whole grain and veggie swaps and the ingredients can be made ahead of time if you have a busy week ahead. This vegan twist on the popular poke bowl swaps the raw fish for marinated, flavor-packed tofu, allowing vegans and vegetarians (and the raw fish-averse in general) to get in on the action. I like to prep the rice, tofu, and veggies on Sunday and then assemble the bowls for lunch, but these are. This Vegan Tofu Poke Bowl is light, healthy and so easy to make at home! Featuring crispy tofu, sea weed salad, edamame, mandarin oranges, cucumbers, avocado and fresh rice- all covered in a delicious fresh ponzu sauce.

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