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Vegetarian Poke Bowl with Coconut Rice

Grilled Pineapple, Edamame and Quick Pickled Vegetables

Cooking time

35 minutes

Servings

2 / 4

Calories

873 /serving

Although the poke bowl - with its mix of hot and cold, fresh and cooked ingredients - has been a mainstay of Hawaiian cuisine for centuries, it’s finally getting its due and sweeping the culinary world off its feet. Although a classic poke bowl typically features raw fish, we’ve gone 100% veggie with our version. We’re starting off with a base of jasmine rice simmered in rich coconut milk. We’re topping that will edamame beans, juicy morsels of grilled pineapple and pan-seared tofu seasoned with soy, sesame oil and a little hit of Sriracha. We’re adding the perfect savoury crunch with our trio of garnishes: shallots and carrots quickly pickled in rice vinegar and lime juice, green onions and sesame seeds.

We will send you:

  • 200g Carrots
  • 2 Shallots
  • 1 Lime
  • 3 Scallions
  • 115g Pineapple
  • 45ml Reduced sodium soy sauce
  • 30ml Rice vinegar
  • 15ml Sesame oil
  • 1 Packet of sriracha
  • 180g Jasmine rice
  • 400ml Coconut milk
  • 6g Sesame seeds
  • 1 Package of tofu
  • 85g Edamame beans

You will need:

Small pan
Medium pot
Large pan (non-stick if possible)
Salt & pepper
Oil
Total Fat
36 g
Saturated Fat
8 g
Sodium
1335 mg
Total Carbs
113 g
Sugars
21 g
Protein
31 g
Fibres
12 g
Preparation
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Make the coconut rice
In a medium pot, combine the coconut milk and a pinch of salt; bring to a boil. Add the rice, cover and reduce the heat. Let simmer, 16 to 20 minutes, until the coconut milk is absorbed and the rice is tender. Remove from the heat and let sit, covered for 5 minutes. Fluff the cooked rice with a fork; season with S&P to taste.
a picture
Mise en place
While the rice is cooking, peel, halve and thinly slice the shallot. Cut off and discard the root ends of the scallions; thinly slice. Juice the lime. Pat the tofu dry with paper towel; cut the tofu into 1-inch cubes. Peel the carrots; discard the outter-most layer, peel the rest into thin ribbons.
a picture
Marinate the tofu
In a small bowl, whisk together the soy sauce, Sriracha, sesame oil and ½ the scallions. Pour the mixture over the tofu. Gently stir the tofu to incorporate the marinade. Set aside while you prep the next steps.
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Pickle the shallots & the carrots
While the tofu is marinating, in a small pot, combine the rice vinegar and lime juice. Heat on medium until simmering. Place the sliced shallots & carrot ribbons in a heat proof bowl and pour the hot vinegar mixture over them. Let sit until cooled.
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Cook the pineapple, the tofu & the edamame
While the shallots pickle, in a large pan (nonstick, if possible), heat a drizzle of oil on medium-high. Add the pineapple to the pan and sear, 2 to 4 minutes, until lightly charred on all sides. Transfer to a plate. Add a drizzle of oil to the pan and add the tofu. Cook, stirring often, 7 to 9 minutes, until browned on all sides and heated through. Transfer to a paper towel-lined plate; season immediately with S&P to taste. Add a drizzle of oil to the pan and add the edamame; season with S&P. Cook, 1 to 2 minutes, until warmed through. Transfer to a plate.
a picture
Assemble the poke bowl
Divide the cooked coconut rice between your bowls. Top with the cooked tofu, grilled pineapple, and edamame. Garnish with the pickled shallots and carrots (drain before serving), sesame seeds and remaining scallions. Bon appétit!