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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 Easy Ways to Get Healthy.
We all know that, in order to really be healthful, nutritious and balanced meal plans are important as are good amounts of exercise. The unfortunate thing is that, at the end of the day, we don’t always have the time or energy required for a healthy lifestyle. At the end of the day, almost everyone want to go home, not to the gym. A hot, grease laden burger is usually our food of choice and not a leafy green salad (unless we are vegetarians). You will be happy to discover that becoming healthy doesn’t have to be hard. With training you can get all of the nutrients and the physical exercise that you need. Here are some tips to be as healthful as possible.
Drink water, not alternative beverages. Sipping a soda or cup of coffee from time to time won’t hurt you too badly. It will be, however, a bad idea to exclusively drink soda or coffee. Choosing water instead of other beverage adds to your body’s health and helps it stay hydrated. You’re also cutting hundreds of calories out of your diet— without having to resort to terrible tasting diet food. Productive weight loss efforts often depend exclusively on water consumption.
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We hope you got benefit 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 achieve that.
The ingredients needed to prepare Tofu Poke Bowl with Srirachannaise:
- Provide of Jasmine Rice.
- Take of Iceberg Lettuce.
- Provide of Rocket.
- Use of Carrot.
- Take of Baby Corns.
- Get of Cob Sweetcorn.
- You need of serving of Tofu.
- You need of Spring Onions.
- Provide of Sesame Oil.
- You need of Sriracha.
- You need of Mayonnaise.
- Prepare of Soy Sauce.
- You need of Plain Flour.
- Get of Oil.
- Take of Optional, Baked Chickpeas (or other left-over dish).
- You need of Salt.
Steps to make Tofu Poke Bowl with Srirachannaise:
- 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..
- 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..
- 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..
- 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..
- 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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