AHI TOFU POKE

Ahi Tofu Poke image

A vegetarian take on the classic tuna poke Hawaiian appetizer. Surprisingly, this is really just as delicious, is always a crowd-pleaser, and is beautiful! Yes, I actually ran a beet through my juicer as suggested by my friend Deanna when I was running the idea by her. This gives the tofu a reddish-pink color like tuna. Garnish with sesame seeds and hoisin or sriracha sauce.

Provided by Diary of a Health Nut

Time 10h30m

Yield 4

Number Of Ingredients 15

Ingredients

1 (16 ounce) package firm tofu
⅓ cup tamari
2 limes, juiced, divided
2 tablespoons sesame seeds
1 tablespoon sriracha sauce
1 tablespoon beet juice
½ teaspoon toasted sesame oil
½ teaspoon grated ginger
½ teaspoon dulse powder
1 sheet toasted nori seaweed
½ cucumber, peeled and diced
3 green onions, cut into 1/4-inch pieces
1 avocado, diced, or more to taste
oil for frying
1 (12 ounce) package wonton wrappers, cut into triangles

Steps:

Place tofu on a plate and balance another plate on top. Set a 3 to 5-pound weight on top. Press tofu for 2 to 3 hours; drain and discard the accumulated liquid. Dice tofu into small pieces.
Whisk tamari, juice of 1 lime, sesame seeds, sriracha sauce, beet juice, sesame oil, ginger, and dulse powder together in a bowl.
Pound nori into a coarse powder using a mortar and pestle. Stir into the tamari mixture.
Combine tofu, cucumber, and green onions in an airtight container. Pour in tamari mixture; toss to combine. Cover and marinate in the refrigerator, tossing occasionally to mix evenly, 8 hours to overnight.
Toss avocado with juice of 1 lime in a bowl.
Heat 1 inch of oil in a skillet over medium heat. Fry wonton triangles in batches until golden brown, about 10 seconds. Drain on a plate lined with paper towels.
Top each fried wonton with a small heap of the marinated tofu mixture and some diced avocado.

Nutrition Facts : Calories 298.6 calories, Carbohydrate 16.9 g, Cholesterol 0.6 mg, Fat 18.5 g, Fiber 5.3 g, Protein 22.5 g, SaturatedFat 2.6 g, Sodium 1563 mg, Sugar 1.3 g