Poke is one of the most popular local dishes in the isles. You can find poke in supermarkets, at gas stations and in food trucks — it’s everywhere. While many like the taste of raw, marinated fish, there are alternatives for those who prefer “poke” without the fish. This week, sub in beets, tofu or watermelon in your poke bowls.
SWEET CHILI CRISPY TOFU POKE BOWL
By Hawaiian Electric Co.
>> 1 (9-ounce) block firm tofu
>> 3 tablespoons cornstarch
>> 1/4 teaspoon salt
>> 1/8 teaspoon chili powder
Oil for frying:
>> 1 tablespoon toasted sesame seeds
>> Optional toppings: onions, avocado, cucumber
Spicy Sweet Chili Sauce:
>> 2 tablespoons rice vinegar
>> 1 tablespoon maple syrup
>> 1 tablespoon tomato paste
>> 1 tablespoon shoyu
>> 1 teaspoon sesame oil
>> 1/2 teaspoon chili powder
>> 1/2 teaspoon cornstarch
Drain tofu: Place on layer of 3 or 4 paper towels, top with another layer of paper towels, and press firmly to remove excess water.
Cut tofu into 2-inch cubes. Transfer to baking dish. Add cornstarch, salt and chili powder; mix to coat evenly.
In a large saucepan over medium heat, pour oil to a depth of about 1 inch.
Once oil is hot, carefully add tofu, one cube at a time, to ensure pieces don’t stick to each other. Fry about 3 minutes. Flip cubes and cook for another 2-3 minutes, or until golden brown and crispy.
Transfer to a paper towel-lined plate to drain excess oil. Set aside.
Make sauce: Combine ingredients in medium saucepan over medium heat. Stir until it starts to thicken. Add fried tofu and stir to coat. Sprinkle with sesame seeds.
Serve over rice. Add optional toppings as desired. Serves 2.
Approximate nutritional information, per serving (based on 16 ounces tofu and not including rice or optional toppings): 500 calories, 32 g total fat, 4.5 g saturated fat, no cholesterol, 900 mg sodium, 34 g carbohydrate, 6 g fiber, 11 g sugar, 27 g protein.
WATERMELON SALAD POKE BOWL
By Hawaiian Electric Co.
>> 5 cups cubed watermelon
>> 1/4 cup chopped scallions
Mixed greens:
>> 1 small cucumber, thinly sliced
>> 1/4 cup macadamia nuts
>> 2 tablespoons pickled ginger
>> 1 small jalapeno, diced
>> 1/2 ripe avocado, pitted and diced
>> Furikake, to taste
Sauce:
>> 1 tablespoon shoyu
>> 2 garlic cloves, minced
>> 2 teaspoons lime juice
>> 2 teaspoons rice vinegar
>> 1 tablespoon sugar
>> 1/2 teaspoon sesame oil
Make sauce: In bowl, combine sauce ingredients.
In medium bowl, toss watermelon and scallions with a bit of sauce. On a bed of mixed greens, layer watermelon mixture, cucumber, macadamia nuts, pickled ginger, jalapeno and avocado. Drizzle with more sauce, to taste. Serve with sprinkling of furikake on top. Serves 3.
Approximate nutritional information, per serving (not including mixed greens or furikake to taste): 250 calories, 13 g total fat, 2 g saturated fat, no cholesterol, 500 mg sodium, 34 g carbohydrate, 4 g fiber, 23 g sugar, 5 g protein.
POKE BEET BOWL
By Hawaiian Electric Co.
>> 3 cups beets (about 2 large beets), cut into 1/2-inch cubes (washed, rough ends trimmed, no need to peel)
>> 1 cup water
>> 1/2 teaspoon sea salt
>> 2 to 3 scallions, chopped
>> 2 tablespoons toasted sesame seeds
>> Shredded nori, to garnish
Sauce:
>> 1 tablespoon shoyu
>> 1-1/2 tablespoons sesame oil
>> 1 tablespoon rice vinegar
>> 1-1/2 teaspoons grated ginger
>> 2 teaspoons lime juice
>> 2 to 3 teaspoons sugar, to taste
>> 1/4 teaspoon chili flakes
In medium pot on low, combine beet cubes, water and salt. Simmer 15-20 minutes until easily pierced with a fork. Drain.
In medium bowl, whisk together sauce ingredients. Add beets while still warm. Let cool, then add scallions. Toss and refrigerate.
Top with sesame seeds and nori just before serving. Serve over rice. Serves 4.
Approximate nutritional information, per serving (not including rice): 90 calories, 2 g total fat, no saturated fat or cholesterol, 300 mg sodium, 16 g carbohydrate, 4 g fiber, 10 g sugar, 3 g protein.
More Hawaiian Electric Co. recipes are available at hawaiianelectric.com.
