Tofu Poke

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    Tofu Poke
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    Servings2
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    Ingredients
    • 12 ounces firm tofu, cut into four equal squares, about the size of a deck of cards
    • 1 teaspoon Chinese five spice
    • 1 green onion, sliced thin
    • 1/2 avocado, diced
    • 1/2 English cucumber, diced
    • 1/2 cup low-sodium soy sauce
    • 1 teaspoon toasted sesame oil
    • 1 teaspoon mirin
    • 1 teaspoon grated ginger
    • dash Sriracha sauce
    • 1/2 cup egg-free mayonaise
    • 1/4 cup sweet chili sauce
    • 1 teaspoon ground black pepper
    Instructions
    1. Pat dry tofu with paper towel. Evenly season tofu with five spice.
    2. Heat a large nonstick sauté pan over medium-high heat. Lightly spray with nonstick cooking spray and then add tofu. Sauté until lightly crusted, about 5 minutes on each side. Chill, dice the tofu and then hold to serve.
    3. Combine soy sauce, sesame oil, mirin, ginger and Sriracha in a medium sized bowl.
    4. Add cubed tofu, red onion, avocado and cucumber to soy mixture and toss to evenly coat.
    5. In a separate bowl, combine vegan mayo with chili sauce.
    6. Spoon tofu mixture onto a plate, drizzle on the mayo/chili sauce and garnish with green onions and black pepper.
    7. Dot with Sriracha hot sauce as desired.
    Search Recipes by Course or Cuisine!
    Ingredients
    • 12 ounces firm tofu, cut into four equal squares, about the size of a deck of cards
    • 1 teaspoon Chinese five spice
    • 1 green onion, sliced thin
    • 1/2 avocado, diced
    • 1/2 English cucumber, diced
    • 1/2 cup low-sodium soy sauce
    • 1 teaspoon toasted sesame oil
    • 1 teaspoon mirin
    • 1 teaspoon grated ginger
    • dash Sriracha sauce
    • 1/2 cup egg-free mayonaise
    • 1/4 cup sweet chili sauce
    • 1 teaspoon ground black pepper
    Instructions
    1. Pat dry tofu with paper towel. Evenly season tofu with five spice.
    2. Heat a large nonstick sauté pan over medium-high heat. Lightly spray with nonstick cooking spray and then add tofu. Sauté until lightly crusted, about 5 minutes on each side. Chill, dice the tofu and then hold to serve.
    3. Combine soy sauce, sesame oil, mirin, ginger and Sriracha in a medium sized bowl.
    4. Add cubed tofu, red onion, avocado and cucumber to soy mixture and toss to evenly coat.
    5. In a separate bowl, combine vegan mayo with chili sauce.
    6. Spoon tofu mixture onto a plate, drizzle on the mayo/chili sauce and garnish with green onions and black pepper.
    7. Dot with Sriracha hot sauce as desired.

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