Hey everyone, it is Drew, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, tofu poke bowl with srirachannaise. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.

Tofu Poke Bowl with Srirachannaise is one of the most well liked of current trending meals in the world. It is appreciated by millions daily. It is simple, it’s quick, it tastes delicious. They’re nice and they look fantastic. Tofu Poke Bowl with Srirachannaise is something which I’ve loved my whole life.

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To begin with this particular 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 cook it.

The ingredients needed to make Tofu Poke Bowl with Srirachannaise:

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

Here is how you achieve that. Here is how you cook it. Ingredients of Tofu Poke Bowl with Srirachannaise. The fried tofu is crunchy on the outside and soft on the inside.

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!

Ingredients of Tofu Poke Bowl with Srirachannaise. The fried tofu is crunchy on the outside and soft on the inside. For instance, for my vegan poke bowl, I grilled the marinated tofu, cooked the pickled onions, and the brown rice. Conversely, the rest of the bowl is full of raw vegetables and kimchi. The pickled red onions, though, are simple to make, and then they just brew in the refrigerator.

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