Kaira Grace Pan's Poke Me Ke Aloha

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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.