Tofu Poke, Wakame Seaweed, Corn
We know, we know! Tofu Poke, Wakame Seaweed is a mouthful. Practice with us: “toh-FOO poh-KAY WAH-kah-may.” Now five times fast!
This vegan poke bowl has fully cooked ingredients, so it’s a great recipe to make at home, especially if you’re new to poke. The briny taste of wakame imparts that seafood flavor found in traditional poke preparations. Plus, this functional food will give you a good dose of iodine and antioxidants, so eat up!
Tofu Poke, Wakame Seaweed, Corn
This vegan poke bowl has fully cooked ingredients, so it’s a great recipe to make at home, especially if you’re new to poke.
Serving size: 3/4 cup, Makes 4 servings
Ingredients
| 8 ounces extra firm tofu |
| 8 ounces fresh or frozen corn kernels |
| 1 teaspoon canola oil |
| 1/4 cup flour |
| 1/4 cup corn starch |
| 3/4 teaspoon salt |
| 1/2 teaspoon ground black pepper |
| 1 tablespoon sesame oil |
| 1/2 cup wakame seaweed |
| 1 tablespoon fresh minced ginger |
| 1 tablespoon reduced sodium soy sauce |
| 2 tablespoons chopped scallions |
| 2 tablespoons minced jalapenos |
| 1 tablespoon sambal chili paste |
Instructions
- Drain tofu and press it in a colander for 2 hours to rid of excess water. Cut tofu into 1/2" pieces.
- Toss corn with oil, roast at 350°F for 10-12 minutes or until tender.
- In a bowl, whisk together flour, cornstarch, salt, and pepper. Toss cubed tofu with dry ingredients and shake off excess.
- Fry tofu in oil that is 350°F until golden brown.
- Toast sesame oil in a pan until fragrant.
- In a large bowl, toss together roasted corn, fried tofu, toasted sesame oil, seaweed salad, ginger, soy sauce, scallion, jalapeno, and sambal. Chill.
Nutrition information per serving: 240 calories, 16 g fat, 2 g saturated fat, 475 mg sodium, 14 g carbohydrates, 3 g sugar, 2 g fiber, 12 g protein
What We Were Talking About in 2018: What the FLIK is... Ghee?
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