Poke, pronounced POH-keh, is a traditional Hawaiian fish preparation that has evolved into what today is a combination of cubed sashimi-style seafood tossed with a variety of Hawaiian and Japanese condiments. It is typically served as an appetizer and its flavors reflect the cultural and culinary melting pot that make up the Hawaiian islands.
We prepare a vegetarian version at home with tofu and serve it over a wonderful salad made with kale, broccolini, edamame, and brown rice. The flavor combinations in this salad are unique and wonderfully refreshing. It makes a perfect light and satisfying summer lunch.
You can prepare the poke up to a day in advance. Just resist the temptation to eat it all before you make the rest of the salad. Kukui nut and ogo seaweed are Hawaiian products that you may struggle to find away from the islands. Feel free to substitute finely chopped macadamia nut for the kukui. You're most likely to find ogo, also called limu, at a Japanese market. Ogo adds a unique flavor and crunchy texture to the poke, but you will enjoy the poke without it just as well. —wholegraingourmet
extra firm tofu, packed in water
cooked medium grain brown rice
broccolini, cut into thirds
large carrot, grated
shelled edamame (soybeans)
1 1/2 tablespoons
finely chopped, roasted kukui nuts (use toasted macadamia nuts if kukui is unavailable)
fresh ogo seaweed, chopped
finely chopped green onion
minced yellow onion
gluten free tamari
Hawaiian salt (or another coarse salt)
In This Recipe
Drain tofu and place on a plate lined with two paper towels. Cover tofu with another paper towel and top with another plate. Place some weight above the top plate to compress the tofu and squeeze out the excess water. Allow to rest like this for about 10 minutes. Cut into small cubes.
To make the tofu poke, combine the green onions, yellow onions, nuts, 1 tsp garlic, ogo seaweed, 1 1/2 Tbsp tamari, sesame oil, 1 Tbsp lemon juice, salt, and chili flakes in a large bowl and toss well. Add the cubed tofu and toss gently to combine. Cover and refrigerate for at least 30 minutes, or up to a day.
Steam the kale for about 2 minutes. You want it to just begin to wilt. Remove promptly from heat. Steam the broccolini for 3 minutes. Next, steam the edamame for 4 minutes. Place all steamed veggies in a large bowl.
In another bowl, whisk together the olive oil, 1 1/2 Tbsp tamari, 1 tsp garlic, and 1 Tbsp of lemon juice.
Add the grated carrot and brown rice to the steamed veggies. Toss with the olive oil dressing.
Serve the rice and vegetable salad in individual bowls and top with a serving of the tofu poke.