Name: Tofu And Shiitake Poke Bowl
Yield: 4 servings
Ingredients: 1 lb Firm Tofu (cut into 3/4-inch cubes); Cornstarch (for dredging); Shiitake Mushrooms (sliced); 1/4 cup Tomato (diced); 1/4 cup Cucumber (diced); 1/4 cup Bean Sprouts; 1/4 cup Furikake; 2 1/2 cups Sugar; 1 cup Soy Sauce; 1/2 cup Sesame Oil

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

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.
Meanwhile, to make Poke sauce, whisk all the ingredients in a mixing bowl until the sugar dissolves.
Toss fried tofu and vegetables in a bowl. Add Poke sauce and mix gently.