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Tofu Poke

Featured in the Honolulu Star-Advertiser on April 28, 2021.

Ingredients:

Tofu Poke

  • 1 (12-ounce) block extra firm tofu, cut into 1/2-inch pieces
  • 1 cup fresh ogo (seaweed), roughly chopped (available in the seafood section)
  • 1 (2-inch) piece fresh ginger, finely minced
  • 3 stalks green onions, chopped
  • 1/2 medium sweet Ewa onion, diced
  • 1 Hawaiian chili pepper, seeded and minced
  • 1 tablespoon toasted sesame seeds
  • 2 teaspoons Hawaiian salt
  • 1 tablespoon sesame oil
  • 1 tablespoon low-sodium shoyu

Directions:

  1. In a large bowl, add tofu, ogo, ginger, green onions, onion, chili pepper, sesame seeds, and salt and gently toss.
  2. In a small bowl, add sesame oil and shoyu.
  3. Pour over tofu and toss until evenly mixed.
  4. Chill in refrigerator for 30 minutes to let flavors combine and serve.

Serves 4.

Approximate Nutrient Analysis per serving:
150 calories, 9 g fat, 1.5 g saturated fat, 0 mg cholesterol, 1100 mg sodium, 6 g carbohydrate, 1 g fiber, 1 g sugar, 10 g protein

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