tofu poke

Noodles & Pasta

Tofu Poke

This fast vegan version of poke (the traditional Hawaiian salad of diced raw fish tossed in a soy-sesame sauce) swaps in extra-firm tofu for fish while loading your bowl with vegetables and crunchy toppers like pea shoots and peanuts. Serve over brown rice instead of the zucchini noodles to add a hearty boost of fiber.

Ingredients

¾ cup thinly sliced scallion greens
¼ cup reduced-sodium tamari
1 ½ tablespoons mirin
1 ½ tablespoons toasted (dark) sesame oil
1 tablespoon toasted sesame seeds
2 teaspoons grated fresh ginger
½ teaspoon crushed red pepper (optional)
1 (12 ounce) package extra-firm tofu, drained and cut into 1/2-inch pieces
4 cups zucchini noodles
2 tablespoons rice vinegar
2 cups shredded carrots
2 cups pea shoots
¼ cup toasted chopped peanuts
¼ cup chopped fresh basil

Directions

Whisk scallion greens, tamari, mirin, oil, sesame seeds, ginger and crushed red pepper, if using, in a medium bowl. Set aside 2 tablespoons of the sauce in a small bowl. Add tofu to the sauce in the medium bowl and gently toss to coat.
Combine zucchini noodles and vinegar in a large bowl. Divide among 4 bowls and top each with 3/4 cup tofu, 1/2 cup each carrots and pea shoots, and 1 tablespoon each peanuts and basil. Drizzle with the reserved sauce and serve.