Growing up in Hawaii I have eaten a lot of poke using various types of seafood. My all time favorite being ahi poke. Now that I am a vegetarian, I have had to find ways to enjoy the flavors of my childhood without certain ingredients (food with faces).
So, here is my poke recipe with a couple of substitutions. Based on your dietary needs, use the appropriate gluten-free, soy-free, vegan friendly ingredients that you have in your home.
1 block extra firm tofu
1/4 cup of wakame seaweed
1 tablespoon sesame oil
2 tablespoon soy sauce (shoyu) or tamarin
Pinch of chili flakes (optional)
Sprinkler of ginger powder
Sprinkle of garlic powderSprinkle of roasted sesame seeds for garnish
1/8 cup cut green onions for garnish (more if your prefer)
Drain your tofu until it is almost completely dry using paper towels. I usually drain it using 4-5 paper towel changes. If there is too much water left in your tofu it will water down your marinated and not be as flavorful as it can be. Cut into cubes and set aside while your prepare the other ingredients.
Soak your wakame seaweed for about 10 minutes in water to soften it enough that it is easy to chew and swallow. Set aside.
Combine in a bowl the grated ginger, garlic, sesame oil, soy sauce, and chili flakes. I usually do a little taste test of the sauce at this point. Feel free to enhance the flavor further to meet you personal preference. Set aside for 10 minutes to allow the flavors to blend together, then add in your tofu & wakame. Garnish with toasted sesame seeds and green onions, serve chilled.
– Tracy –