Ahi Tofu Poke recipe

All Recipes Appetizers and Snacks

Ingredients

1 (16 ounce) package firm tofu
⅓ cup tamari
2 limes, juiced, divided
2 tablespoons sesame seeds
1 tablespoon sriracha sauce
1 tablespoon beet juice
½ teaspoon toasted sesame oil
½ teaspoon grated ginger
½ teaspoon dulse powder
1 sheet toasted nori seaweed
½ cucumber, peeled and diced
3 green onions, cut into 1/4-inch pieces
1 avocado, diced, or more to taste
oil for frying
1 (12 ounce) package wonton wrappers, cut into triangles

Nutrition Info

298.6 calories
carbohydrate: 16.9 g
cholesterol: 0.6 mg
fat: 18.5 g
fiber: 5.3 g
protein: 22.5 g
saturatedFat: 2.6 g
servingSize: -
sodium: 1563 mg
sugar: 1.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place tofu on a plate and balance another plate on top. Set a 3 to 5-pound weight on top. Press tofu for 2 to 3 hours, drain and discard the accumulated liquid. Dice tofu into small pieces.

  2. Whisk tamari, juice of 1 lime, sesame seeds, sriracha sauce, beet juice, sesame oil, ginger, and dulse powder together in a bowl.

  3. Pound nori into a coarse powder using a mortar and pestle. Stir into the tamari mixture.

  4. Combine tofu, cucumber, and green onions in an airtight container. Pour in tamari mixture, toss to combine. Cover and marinate in the refrigerator, tossing occasionally to mix evenly, 8 hours to overnight.

  5. Toss avocado with juice of 1 lime in a bowl.

  6. Heat 1 inch of oil in a skillet over medium heat. Fry wonton triangles in batches until golden brown, about 10 seconds. Drain on a plate lined with paper towels.

  7. Top each fried wonton with a small heap of the marinated tofu mixture and some diced avocado.

Recipe Yield

4 servings

Recipe Note

A vegetarian take on the classic tuna poke Hawaiian appetizer. Surprisingly, this is really just as delicious, is always a crowd-pleaser, and is beautiful! Yes, I actually ran a beet through my juicer as suggested by my friend Deanna when I was running the idea by her. This gives the tofu a reddish-pink color like tuna. Garnish with sesame seeds and hoisin or sriracha sauce.

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