Recipe of Award-winning Tofu Poke Bowl with Srirachannaise

Hey everyone, it is me, Dave, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, tofu poke bowl with srirachannaise. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Tofu Poke Bowl with Srirachannaise is one of the most well liked of recent trending foods on earth. It is simple, it’s quick, it tastes yummy. It is enjoyed by millions every day. They’re nice and they look wonderful. Tofu Poke Bowl with Srirachannaise is something that I’ve loved my whole life.

To begin with this recipe, we have to prepare a few components. You can cook tofu poke bowl with srirachannaise using 16 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Tofu Poke Bowl with Srirachannaise:

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

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!

So that’s going to wrap this up for this exceptional food tofu poke bowl with srirachannaise recipe. Thanks so much for your time. I am confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!