Chicken Marsala

Tofu Poke Bowl with Srirachannaise.

Tofu Poke Bowl with Srirachannaise highly diverse and have ideal sense that unique. Several kinds of Tofu Poke Bowl with Srirachannaise recipes are also enough easy to process and dont pick up long. Though not everyone likes Tofu Poke Bowl with Srirachannaise food, nowadays some people are getting attached and like the various Tofu Poke Bowl with Srirachannaise foods on hand. This could be visible than the number of restaurants that prepare Tofu Poke Bowl with Srirachannaise as one of the serving. You can cook Tofu Poke Bowl with Srirachannaise using 16 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Tofu Poke Bowl with Srirachannaise

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

Tofu Poke Bowl with Srirachannaise step by step

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!.

Got ingredients for making Tofu Poke Bowl with Srirachannaise recipes is also not hard. You can easily get the main ingredients at the closest supermarket and even on the market. There are many kinds of Tofu Poke Bowl with Srirachannaise that are convenient and quick to process into delicious serving. You can always practice this Tofu Poke Bowl with Srirachannaise recipe at home, and can presenting it to your children and extended family. If you wish to cook different foods on our website, we provide sundry types of food recipes which are of course very delicious and enjoyable to enjoy, please try their.