Tofu Poke Hawaiian Marinated Tofu With Quick Pickled Shallots And Mango Recipes

TOFU POKE (HAWAIIAN MARINATED TOFU) WITH QUICK-PICKLED SHALLOTS AND MANGO

Tofu Poke (Hawaiian Marinated Tofu) with Quick-Pickled Shallots and Mango image

This Hawaiian tofu poke is bursting with flavor from marinated tofu, pickled shallots, mango, and scallion. This vegan, gluten-free recipe comes together in minutes; just don't forget to freeze and thaw the tofu in advance!

Provided by Yup, it's Vegan

Time 10m

Number Of Ingredients 12

Ingredients

2 shallots (thinly-sliced)
2 tablespoons rice vinegar
juice of 1 lime
1 block firm tofu
3 tablespoons soy sauce
1/2 tablespoon sriracha or other chili sauce
1/2 tablespoon toasted sesame oil
3 green onions (white and light green parts, finely chopped)
1 ripe mango (cubed (I used a very ripe Tommy Atkins mango, but other varieties should also work))
pickled shallots ((see recipe above))
(optional) chopped toasted macadamia nuts, for garnish
(optional) sesame seeds, for garnish

Steps:

Drain excess liquid from the tofu, then place it in an airtight container in the freezer at least overnight. The day you want to make the tofu poke, take out the tofu in the morning and place it in the refrigerator to thaw. You can also thaw it more quickly by gently running warm water over it. If there end up being frozen pieces in the middle when you go to cube the tofu, you can rescue it by microwaving it at 20-second intervals until thawed, but keep in mind that this dish is best served cold.
After the tofu has thawed, wrap it with a clean towel or paper towels and put a heavy pan or a book on top of it to press out any extra liquid that remains. Don't do this too aggressively, as thawed frozen tofu can be a bit delicate. Press the tofu for 10 minutes (you can prepare the pickled shallots in the meantime).
Add the sliced shallots to a microwave-safe dish, and then pour the rice vinegar and lime juice over them.
Microwave at full power for 45 seconds, stir, and microwave for another 30 seconds.
Let the shallots sit in the bowl while you prepare the rest of the tofu poke.
Cube the tofu and add it to a large bowl.
Whisk together the soy sauce, sriracha, sesame oil, and half of the chopped green onions. Pour this mixture over the tofu - take care to distribute it evenly as you pour; the tofu will absorb it very quickly. Use a spatula to gently stir the tofu to incorporate the marinate. Taste one of the cubes and add more seasoning if desired.
To prepare individual servings of the tofu poke, scoop some of the marinated tofu into a dish and add a handful of the cubed mango, pickled shallots to taste, and a big pinch of sesame seeds. To make the tofu poke go further, you can serve it with rice (I recommend seasoned rice, as the poke itself isn't very sauce).
Store leftovers in the refrigerator for up to a few days. Tofu poke should be enjoyed cold.

Nutrition Facts : ServingSize 1 half recipe, Calories 418 kcal, Carbohydrate 52 g, Protein 24 g, Fat 14 g, SaturatedFat 2 g, Sodium 724 mg, Fiber 7 g, Sugar 31 g, UnsaturatedFat 12 g

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Tofu Poke Hawaiian Marinated Tofu With Quick Pickled Shallots And Mango Recipes

TOFU POKE (HAWAIIAN MARINATED TOFU) WITH QUICK-PICKLED SHALLOTS AND MANGO

This Hawaiian tofu poke is bursting with flavor from marinated tofu, pickled shallots, mango, and scallion. This vegan, gluten-free recipe comes together in minutes; just don't forget to freeze and thaw the tofu in advance!

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TOFU POKE WITH QUICK-PICKLED SHALLOTS AND MANGO

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