Kaira Grace Pan's Poke Me Ke Aloha
- 4Servings
Ingredients
Tomato Poke
- 9 grape tomatoes, halved
- 1/4 cup diced sweet onion
- 1/4 cup sliced scallions
- 1 teaspoon sesame seeds
- Dash of sesame oil
- Dash of shoyu or low-sodium soy sauce
Tofu Poke
- 14 ounces firm tofu, drained and cut into 1/2-inch cubes
- 1/2 teaspoon garlic powder
- 1 tablespoon cornstarch
- 2 tablespoons coconut oil
Edamame Poke
- 1 cup cooked, shelled edamame
- 2 tablespoons toasted sesame seeds
- Dash of sesame oil
- Dash of shoyu or low-sodium soy sauce
- Hot sauce
Ulu Poke
- 1/2 ulu (bread fruit) or 2 sweet potatoes, steamed and cut into 1/2-inch cubes
- 2 tablespoons coconut oil or olive oil
- Sea salt
- 1 thinly sliced scallion
- 3 tablespoons ground macadamia nuts
- 2 tablespoons furikake (Japanese spice blend)
- 1 tablespoon shoyu or low-sodium soy sauce
- 2 teaspoons sesame oil
- Juice and zest from 1/2 lime
- 2 cups cooked quinoa
Preparation
Tomato Poke
In a small bowl, season the tomatoes with salt. Let sit 10 minutes. Drain; gently toss with remaining ingredients.
Tofu Poke
Season the tofu with 1/2 tsp. salt and the garlic powder; dust with the cornstarch. In a nonstick skillet, heat the oil over medium. Add the tofu; cook until golden, 2 to 3 minutes per side. Drain on paper towels and keep warm.
Edamame Poke
In a large bowl, toss the first 4 ingredients. Season with salt, pepper and the hot sauce.
Ulu Poke
In a large bowl, season the ulu with the coconut oil and sea salt. Toss with the next 6 ingredients.
Divide quinoa among bowls; top with all the pokes.
