Tofu Poke

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Tofu Poke Easy Recipe

Poke is a must-eat dish when visiting Hawaii — fresh, flavorful, and full of island vibes. During my trip to Oahu, I spotted some Tofu Poke at a local market and was immediately inspired to recreate it at home. Since I don’t always have access to fresh fish, using atsuage fried tofu (厚揚げ), a thick fried tofu turned out to be the perfect alternative. It soaks up the sauce beautifully while keeping a satisfying, meaty texture.

This tofu poke is refreshing, protein-packed, and full of umami — perfect as a side dish, light meal, or even as a topping for rice bowls. It’s a great vegetarian-friendly twist on the classic Hawaiian dish!

What is Poke?

Poke (pronounced poh-kay) means “to slice” or “cut into chuncks” in Hawaiian. Traditionally, it’s made with cubed raw fish like tuna, marinated in soy sauce, sesame oil, seaweed, and onions. This tofu version follows the same concept — marinated cubes of tofu tossed with ginger, seaweed, and a savory sesame dressing — but keeps it fully plant-based and just as flavorful.

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RECIPE

Servings: 2-3

Time: 15 min

Ingredients:

• 1 piece Atsuage (fried tofu), or firm tofu

• 2 tbsp Ogo (Hawaiian seaweed)

• 1 tbsp chopped ginger

• 1 stalk green onion, chopped

• 1 tsp hawaiian sea salt

• 1 tbsp sesame oil

• 1/2 tbsp soy sauce

• 2 tbsp sesame seeds

Instructions:

1. Rehydrate the ogo seaweed

   Add ogo in water for about 5 minutes, then squeeze out any excess water.

2. Prepare the tofu:

   Pour boiling water over the fried tofu to remove excess grease.

   Pat dry and cut into bite-sized cubes.

3. Chop ingredients:

   Chop the ginger and green onion.

4. Assemble the ingredients

   Combine tofu cubes, ginger, green onion, ogo, salt, sesame oil, soy sauce, and sesame seeds in a mixing bowl.

   Toss gently until evenly coated.

   Chill it for 10–15 minutes before serving for the best flavor.

My Kitchen Tool:

Strainer

Nagao Tsubamesanjo strainer is a handy tool

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Serving Ideas and Tips

• Serve it over steamed rice for a quick poke bowl.

• Add avocado slices, edamame, or cucumber for extra freshness.

• Use firm tofu, or extra firm tofu to switch with atsuage tofu.

• Dried Ogo can be found at some Japanese markets or online — it adds that authentic island flavor.

• Adjust soy sauce and sesame oil amounts to your taste.