Hi, I am Clara. Today, we’re going to prepare tofu poke bowl with srirachannaise recipe. Never miss today’s recipe. This is a very simple recipe to try and is one of my family food recipes. Nowadays, I am going to make it a bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Tofu Poke Bowl with Srirachannaise Recipe
Tofu Poke Bowl with Srirachannaise is one of the most well liked of current trending meals in the world. It’s appreciated by millions every day. It’s easy, it’s quick, it tastes delicious. They are nice and they look wonderful. Tofu Poke Bowl with Srirachannaise is something that I have loved my entire life.
To begin with this recipe, we have to 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:
- Get 1 Cup Jasmine Rice
- Take 1 Portion Iceberg Lettuce
- Take 1 Portion Rocket
- Prepare 1 Carrot
- Take 2 Baby Corns
- Prepare 1/2 Cob Sweetcorn
- Prepare 1 serving of Tofu
- Prepare 2 Spring Onions
- Prepare 1 Tbsp Sesame Oil
- Take 3 Tsp Sriracha
- Take 1 Tbsp Mayonnaise
- Prepare 2 Tsp Soy Sauce
- Get 2 Tbsp Plain Flour
- Make ready 2 Tbsp Oil
- Get Optional, Baked Chickpeas (or other left-over dish)
- Take To Taste 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!
So that is going to wrap this up for this distinctive dish tofu poke bowl with srirachannaise recipe. Thank you very much for reading. I’m sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Let’s cook!
