Poke (POH-keh) is a Hawaiian word meaning “to slice or cut into pieces.” It’s a popular pupu (appetizer) in Hawai’i and local style usually features raw fish. This version is healthier with all the protein and none of the cholesterol (did you know that fish actually has a lot of cholesterol? And besides, fish are cute!) What really makes the poke is the fresh seaweed. We had Chef Carol come to the Tasty and Meatless kitchen to demonstrate how to make this recipe and you can watch on our video here.
- 1 block tofu, firm
- 1 red onion, diced
- 1/2 cup green onions, chopped
- 1/2 teaspoon Hawaiian sea salt
- 1 teaspoon dried red pepper flakes
- 3 tablespoons soy sauce
- 1 tablespoon black sesame seeds
- 1 teaspoon sesame oil
- 1/2 cup Ogo seaweed
Remove the tofu from its container and drain the water. Cut into bite sized cubes and place in a mixing bowl. Add the remaining ingredients and toss lightly so as not to smash the tofu cubes. Cover and chill in the refrigerator for at least an hour until all the flavors blend.