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Tofu Poke Bowl with Srirachannaise
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 Goodies that provide You Energy.

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If you are not allergic to nuts, try eating some almonds! Almonds have a multitude of health and fitness benefits and are an excellent choice when you need a shot of energy. Almonds are a natural supply of B vitamins along with other vitamins and minerals. They actually do, however, contain tryptophan-the same enzyme that makes you tired after eating turkey. Regarding almonds, however, they wont make you long for a nap. Alternatively they will just help your muscles and digestive tract relax while also helping you feel less stressed out. Occasionally eating almonds can even be a mood increaser!

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We hope you got benefit from reading it, now let’s go back to tofu poke bowl with srirachannaise recipe. To make tofu poke bowl with srirachannaise you only need 16 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Tofu Poke Bowl with Srirachannaise:
  1. Take Jasmine Rice
  2. Prepare Iceberg Lettuce
  3. You need Rocket
  4. Provide Carrot
  5. Prepare Baby Corns
  6. Use Cob Sweetcorn
  7. Get serving of Tofu
  8. Take Spring Onions
  9. You need Sesame Oil
  10. Get Sriracha
  11. Get Mayonnaise
  12. Take Soy Sauce
  13. Use Plain Flour
  14. Prepare Oil
  15. Provide Optional, Baked Chickpeas (or other left-over dish)
  16. You need 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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