Hello everybody, I hope you are having an amazing day today. 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. This time, I’m gonna make it a little bit tasty. This will be really delicious.

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

To get started with this particular recipe, we must prepare a few components. You can cook tofu poke bowl with srirachannaise using 16 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Tofu Poke Bowl with Srirachannaise:

1. Make ready 1 Cup Jasmine Rice
2. Prepare 1 Portion Iceberg Lettuce
3. Take 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. Get 1 Tbsp Sesame Oil
10. Prepare 3 Tsp Sriracha
11. Prepare 1 Tbsp Mayonnaise
12. Take 2 Tsp Soy Sauce
13. Make ready 2 Tbsp Plain Flour
14. Prepare 2 Tbsp Oil
15. Make ready Optional, Baked Chickpeas (or other left-over dish)
16. Prepare To Taste 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!

So that’s going to wrap it up for this exceptional food tofu poke bowl with srirachannaise recipe. Thank you very much for reading. I’m confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!