Tofu Poke Bowl with Ogo and Ginger

Name: Tofu Poke Bowl with Ogo and Ginger
Prep time: 35 min
Total time: 35 min
Yield: 4 people
Cuisine: Hawaiian
Ingredients: 400 g, cubed Firm tofu; 1 tbsp Sesame seeds; 2 tbsp Limu or ogo; 3 tbsp Green onions; 1 tsp, minced Fresh ginger; 1 small, minced Chili pepper; 2 tbsp Shoyu; 1 tbsp Sesame oil; 500 g Cooked rice; 1/2, sliced Cucumber

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A vegetarian bowl that borrows the clean structure of island poke, with tofu, ogo, ginger and shoyu doing the work instead of raw fish.

Serves: 4 people

Preparation time: 35 min

Ingredients

Firm tofu – 400 g, cubed
Sesame seeds – 1 tbsp
Limu or ogo – 2 tbsp
Green onions – 3 tbsp
Fresh ginger – 1 tsp, minced
Chili pepper – 1 small, minced
Shoyu – 2 tbsp
Sesame oil – 1 tbsp
Cooked rice – 500 g
Cucumber – 1/2, sliced

Method

STEP 1
Drain the tofu well and pat it dry. If you have time, let it rest on kitchen paper for 10 minutes so it sheds a little extra moisture.
STEP 2
Put the tofu in a bowl and add the sesame seeds, seaweed, green onion, ginger and chili.
STEP 3
Mix the shoyu and sesame oil separately and pour it over the tofu. Toss very gently so the cubes stay intact.
STEP 4
Chill for 20 to 30 minutes, then serve over rice with cucumber.