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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 Deciding On The Best Foods May Help You Stay Fit As Well As Healthy.
Many men and women do not fully grasp that the foods you choose can either help you to be healthy or can negatively effect your health. It’s also advisable to understand that there are foods that you will want to avoid at all costs and that would be almost all food you find at the fast food chain restaurants. These sorts of foods are filled with bad fat and also have almost no nutritional value. In this post we shall be going over foods that you should be eating that can help you remain healthy.
Most of your meals should also include fish including salmon or lean proteins, as these will also be in a position to help your health. You will find that salmon can also be full of Omega-3 and various other nutrients. Now when you elect to have a steak for an evening meal one thing you should remember is that 3 ounces will supply you with all the protein you will require for the day. To be able to minimize your fat intake you really should cut off any visible fat before you prepare the meats.
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We hope you got insight from reading it, now let’s go back to tofu poke bowl with srirachannaise recipe. You can have tofu poke bowl with srirachannaise using 16 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Tofu Poke Bowl with Srirachannaise:
- Use Jasmine Rice
- Get Iceberg Lettuce
- You need Rocket
- Prepare Carrot
- Prepare Baby Corns
- Take Cob Sweetcorn
- Get serving of Tofu
- Use Spring Onions
- Provide Sesame Oil
- Take Sriracha
- Take Mayonnaise
- Use Soy Sauce
- You need Plain Flour
- Get Oil
- Get Optional, Baked Chickpeas (or other left-over dish)
- Use Salt
Instructions 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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