Are you avoiding fish, for whatever sad reason? You can still enjoy the flavors of poke, with tofu standing in for the seafood.
If you’re heading to a party and need to bring a pupu, this simple and quick tofu poke dish is a good option.
Use fried tofu — called yaki tofu — or firm tofu. Most of the other ingredients may already be in your home.
First, drain the tofu to release excess water and cut it into cubes. Then, add mayonnaise, Sriracha hot sauce, and white and green onions for color and texture. Add flavored dried seaweed — furikake — for extra flavor.
Not a fan of mayonnaise? Substitute sesame oil.
Want it to have more of a jolt? Add slices of jalapeno pepper.
TOFU POKE
By Lynette Lo Tom
- 12 ounces fried tofu (yaki tofu) or firm tofu
- 2 tablespoons mayonnaise
- 1-1/2 teaspoons Sriracha
- 1 teaspoon sesame oil
- 1/2 cup thinly sliced onion
- 1/2 cup chopped green onion
- 2 tablespoons furikake
Let tofu sit on paper towels for at least 30 minutes to drain excess water. Cut into 1/2-inch cubes. Place in bowl.
Combine mayonnaise, Sriracha and oil. Toss with tofu and both types of onion. Top with furikake. Serve immediately. Serves 6 as an appetizer.
>> Variations: Add seaweed (fresh ogo or rehydrated wakame), chunks of cucumber, fish eggs, kukui nut (inamona), fresh chilies, instead of Sriracha sauce.
Approximate nutritional information, per serving: 200 calories, 16 g total fat, 2.5 g saturated fat, no cholesterol or fiber, 100 mg sodium, 7 g carbohydrate, 3 g sugar, 11 g protein.
”Easy Kine” features simple dishes that start with commercially prepared ingredients. Lynette Lo Tom is excited to hear your tried-and-true suggestions. Contact her at 275-3004, email lynette@brightlightcookery.com or via instagram at @brightlightcookery.
