If your New Year’s resolution was to cut back on eating meat, tofu poke can be a great transition dish. The dish carries the familiar flavors of fish-based poke, and the cubes of firm tofu give the dish a satisfying chew. It also helps that a pound of tofu is much cheaper than the equivalent amount of ahi.
Serve it over rice or salad greens.
Tofu Poke
Ingredients:
• 1 pound firm tofu
• 1/2 cup thinly sliced onions
• 1 cup halved cherry tomatoes
• 1 cup ogo (seaweed, available at seafood counters at Asian markets), rinsed
• 2 green onions, thinly sliced
Dressing ingredients:
• 2 tablespoons soy sauce
• 1 teaspoon rice wine vinegar
• 1 tablespoon sesame oil
• 1-inch piece ginger, minced
• 2 teaspoons sesame seeds
Directions:
Cut tofu into cubes, about 1-inch squares. Place in colander and let drain.
Combine tofu in bowl with onions, tomatoes and ogo.
Combine dressing ingredients in a jar and shake well. Pour over tofu mixture and toss lightly. Garnish with green onions. Chill well.
Serves 6.
Approximate nutrient analysis per serving: 110 calories, 6 g fat, 1 g saturated fat, 0 mg cholesterol, 350 mg sodium, 6 g carbohydrate, 1 g fiber, 1 g sugar, 9 g protein. Nutritional analysis provided by Joannie Dobbs, Ph.D., C.N.S.
The Buddhist Tzu Chi Foundation is an international nonprofit with a local office in Kaimuki. Its mission of community service includes the promotion of a healthy vegetarian lifestyle. To learn more, visit facebook.com/hawaiitzuchi or call 808-737-8885.
