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Easiest Way to Prepare Ultimate Tofu Poke Bowl with Srirachannaise

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Tofu Poke Bowl with Srirachannaise

Before you jump to Tofu Poke Bowl with Srirachannaise recipe, you may want to read this short interesting healthy tips about Guidelines For Living Green And Spending less In The Kitchen.

Until fairly recently any individual who expressed concern about the wreckage of the environment raised skeptical eyebrows. That has totally changed now, since we all apparently have an awareness that the planet is having difficulties, and we all have a part to play in fixing it. According to the experts, to clean up the environment we are all going to have to make some adjustments. These kinds of adjustments need to start occurring, and each individual family needs to become more environmentally friendly. Here are some tips that can help you save energy, mainly by making your cooking area more green.

A lot of electricity is definitely wasted when fridges and freezers, both heavy users of electricity anyway, are not operating efficiently. If you might be in the market for a new one, the good news is that compared with models from 10 or more years ago, they use about 60% less energy. Always keeping the temperature of the fridge at 37F, in conjunction with 0F for the freezer, will probably save on electricity, while keeping food at the correct temperature. Another way to save electricity is to keep the condenser clean, for the reason that the motor won't have to go as often.

As you can see, there are plenty of little things that you can do to save energy, and also save money, in the kitchen alone. Green living is something we can all do, without difficulty. A lot of it truly is simply using common sense.

We hope you got insight from reading it, now let's go back to tofu poke bowl with srirachannaise recipe. You can cook tofu poke bowl with srirachannaise using 16 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to cook Tofu Poke Bowl with Srirachannaise:

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

Steps 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!.

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