Tofu And Shiitake Poke Bowl
There are more variations of poke in Hawaii than there are cloudy days. And that’s the beauty of the dish. A poke bowl can be anything you want it to be; there are no right or wrong ingredients. And while raw fish is the poke bowl’s traditional base, who says you can’t think outside the wave and opt for a vegetarian alternative?

Servings
4servings
Servings
4servings
Ingredients
For Bowl

  • 1lb


    Firm Tofucut into 3/4-inch cubes



  • Cornstarchfor dredging



  • Shiitake Mushroomssliced

  • 1/4cup


    Tomatodiced

  • 1/4cup


    Cucumberdiced

  • 1/4cup


    Bean Sprouts

  • 1/4cup


    Furikake
For Sauce

  • 2 1/2cups


    Sugar

  • 1cup


    Soy Sauce

  • 1/2cup


    Sesame Oil
Instructions
  1. Preheat oil in a large pan. Dredge cubed tofu in cornstarch, and when the oil begins to ripple, fry tofu until golden brown. Drain tofu on paper towel and set aside.
  2. Meanwhile, to make Poke sauce, whisk all the ingredients in a mixing bowl until the sugar dissolves.
  3. Toss fried tofu and vegetables in a bowl. Add Poke sauce and mix gently.