Easiest Way to Prepare Ultimate Tofu Poke Bowl with Srirachannaise

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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.

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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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