

Tofu Poke Bowls with Pineapple Chili Sauce
Mango, String Peas & Bulgur
Cooking time
20 minutes
Servings
2/4
Calories
780 /serving
Tofu Poke Bowls with Pineapple Chili Sauce
Mango, String Peas & Bulgur
Say the magic words: hocus pocus poke! These revitalizing bowls easily conjure up an array of tropical-themed ingredients matched with tasty sauces. Teriyaki glaze gives a sweet and salty gloss to cubes of pan-cooked tofu. Pineapple chili sauce goes into a pot of fluffy bulgur and coats sautéed edamame beans. Rice vinegar also perks up baby greens. Everything meets in an arrangement of sunny mango slices and slivered string peas.
We will send you:
- 100g String peas (snow peas or sugar snap peas)
- 90g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 1 Mango
- 1 Block of tofu (non-GMO)
- 30ml Rice vinegar
- 100g Edamame (or green peas)
- 80g Bulgur
- 60ml Teriyaki glaze
- 45ml Pineapple chili sauce
Contains: Soy, Wheat
You will need:
Salt & pepper (S&P)
Large pan
Oil
Medium pot
Peeler
Total Fat
38 g
Saturated Fat
5 g
Sodium
1110 mg
Total Carb
74 g
Sugars
32 g
Protein
43 g
Fibre
13 g
Preparation

Cook the tofu
Pat the tofu dry with paper towel and medium-dice; season with S&P. In a large pan, heat a drizzle of oil on medium-high. Add the tofu and cook, 2 to 3 min. per side, until golden and heated through. Add the teriyaki glaze; toss well. Transfer to a bowl and keep warm. Wipe out and reserve the pan.

Cook the bulgur
Meanwhile, in a medium pot, combine the bulgur, ¾ cup water (double for 4 portions), ½ the pineapple chili sauce and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 6 to 8 min., until the bulgur is tender and the water has been absorbed. Fluff and keep warm.

Mise en place
Meanwhile, thinly slice the string peas lengthwise. Peel and pit the mango; thinly slice lengthwise. In a large bowl, make the vinaigrette by combining the vinegar, 2 tbsp oil (double for 4 portions) and S&P.

Sauté the edamame
In the reserved pan, heat a drizzle of oil on medium. Add the edamame and S&P. Sauté, 2 to 3 min., until heated through. Add the remaining pineapple chili sauce and 1 tbsp water (double for 4 portions). Sauté, 30 sec. to 1 min., until combined.

Finish & serve
To the bowl of vinaigrette, add the baby greens and edamame; toss well. Divide the bulgur between your bowls. Top with the baby greens, edamame, tofu and mango. Garnish with the string peas. Bon appétit!

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