Tofu Poke

The Seafood Department of every supermarket in Hawaii has a display of various kinds of poke.  This recipe is a variation of poke made with deep fried tofu.  It is one of the recipes regularly featured in Aloha Tofu’s sampling events at supermarkets in Hawaii.

Ingredients

3 pieces Aloha Tofu Atsuage

¼ cup ogo

½ block kamaboko, finely chopped

½ cup onion, finely chopped

½ cup green onions, finely chopped

2 teaspoons white sesame seeds

½ dried red chili pepper (with seeds if you like), finely chopped

¼ cup soy sauce

1 tablespoon sesame oil

2 teaspoons juice from grated ginger

Cooking Directions

1.  Cut deep fried tofu into bite-size cubes and blanch briefly in boiling water to remove excess oil. 

2.  Chop ogo into easy-to-eat size pieces and boil quickly.

3.  Combine all the ingredients together and mix well.

What ‘s ogo?

Reddish brown seaweed.  Boil quickly, and after the color turns bright green, cool and use it for salads and sunomono (vinegar dishes).  Ogo is often used for poke in Hawaii.  Remove any whitish portion as it is dried out.