tofu pokē

Here is another recipe that I make all the time but somehow I have never posted! Hawaiian pokē is traditionally made with raw fish, onion, and limu (seaweed). Check out my beetroot pokē for another vegan version of this island style dish.

tofu pokē

• 1 block tofu, extra firm
• 1 small sweet onion (Maui onion if you are in Hawaii!)
• 1 Tbsp Bragg's amino acids
• 1 Tbsp rice vinegar
• 1 tsp toasted sesame oil
• 1 Tbsp furikake (or combination of seaweed flakes and sesame seeds) 

Before cutting the tofu into bite sized cubes, drain and press it between two tea towels or paper towels for a few minutes to get out some of the excess moisture. Adding some weight on top, such as a bowl or pan, will help.

While the tofu is draining, thinly slice the onion. Whisk together the Bragg's, rice vinegar, and sesame oil. Cut the tofu into bite sized cubes and combine all ingredients in a bowl. Toss to combine and refrigerate. Allow pokē to marinate for 30 minutes to a few hours, or even overnight.

Enjoy as an appetizer (pupu) or add to a salad or buddha bowl. This is great with greens and brown rice, or chilled soba noodles, as pictured here.