Tofu Poke
This fast vegan version of poke (the traditional Hawaiian salad of diced raw fish tossed in a soy-sesame sauce) swaps in extra-firm tofu for fish while loading your bowl with vegetables and crunchy toppers like pea shoots and peanuts. Serve over brown rice instead of the zucchini noodles to add a hearty boost of fiber.
This fast vegan version of poke (the traditional Hawaiian salad of diced raw fish tossed in a soy-sesame sauce) swaps in extra-firm tofu for fish while loading your bowl with vegetables and crunchy toppers like pea shoots and peanuts. Serve over brown rice instead of the zucchini noodles to add a hearty boost of fiber.
Ingredients
- ¾ cup thinly sliced scallion greens
- ¼ cup reduced-sodium tamari
- 1 ½ tablespoons mirin
- 1 ½ tablespoons toasted (dark) sesame oil
- 1 tablespoon toasted sesame seeds
- 2 teaspoons grated fresh ginger
- ½ teaspoon crushed red pepper (Optional)
- 1 (12 ounce) package extra-firm tofu, drained and cut into 1/2-inch pieces
- 4 cups zucchini noodles
- 2 tablespoons rice vinegar
- 2 cups shredded carrots
- 2 cups pea shoots
- ¼ cup toasted chopped peanuts
- ¼ cup chopped fresh basil
Method
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Whisk scallion greens, tamari, mirin, oil, sesame seeds, ginger and crushed red pepper (if using) in a medium bowl. Set aside 2 tablespoons of the sauce in a small bowl. Add tofu to the sauce in the medium bowl and gently toss to coat.
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Combine zucchini noodles and vinegar in a large bowl. Divide among 4 bowls and top each with 3/4 cup tofu, 1/2 cup each carrots and pea shoots, and 1 tablespoon each peanuts and basil. Drizzle with the reserved sauce and serve.
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