Poke Bowl

Name: Poke Bowl
Yield: 1
Ingredients: 40.0g Tofu cut into squares; 2.0tbsp Japanese soy sauce; 1.0pc Ginger, grated; 1.0g Pepper Powder; 6.0g Knorr Mushroom & Vegetable Seasoning (NON-MSG) 400gr; 12.0tbsp Vegetable Oil; 1.0pc Inoki Mushroom; 150.0g Carrot, coarsely grated; 30.0g Kidney beans; 30.0g Edamame, boiled & peeled; 30.0g Corn, boiled & shelled; 300.0g White Rice; 5.0g Microgreens; 0.0 Roasted Sesame For Sprinkling

Make happy your customer by serving this colorful Hawaiian healthy dish. Deliver more happines by simply add Knorr Mushroom & Vegetables Seasoning to give a better taste.

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How to Make Poke Bowl

Tofu cut into squares 40.0 g
Japanese soy sauce 2.0 tbsp
Ginger, grated 1.0 pc
Pepper Powder 1.0 g
Knorr Mushroom & Vegetable Seasoning (NON-MSG) 400gr 6.0 g
Knorr Mushroom & Vegetable Seasoning (NON-MSG) 400gr
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Vegetable Oil 12.0 tbsp
Inoki Mushroom 1.0 pc
Carrot, coarsely grated 150.0 g
Kidney beans 30.0 g
Edamame, boiled & peeled 30.0 g
Corn, boiled & shelled 30.0 g
White Rice 300.0 g
Microgreens 5.0 g
Roasted Sesame For Sprinkling

Vegetables

Main courses

Asian

Make happy your customer by serving this colorful Hawaiian healthy dish. Deliver more happines by simply add Knorr Mushroom & Vegetables Seasoning to give a better taste.

...

Preparation

How to Make Poke Bowl
1. Coat the tofu with soy sauce, ginger, ground pepper, let stand for 20 minutes.
2. Prepare a frying pan and then heat it on low heat. Add oil, then stir-fry the tofu and other ingredients. Add the Knorr Mushroom & Vegetables Seasoning, stir-fry until cooked. Set aside.
3. Carrot julienne, then soak briefly in hot water, strain and set aside.
4. Serving: Put the white rice in a serving bowl and add the microgreens. Sprinkle with sesame, and ready to serve.

Vegetables

Main courses

Asian