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tofu poke Hampton Creek

Tofu poké

This recipe is by Hampton Creek/Kaimana Chee

YIELD: 1 serving


For fried tofu:

1 cup extra-firm tofu, cubed

1 cup flour

¾ cup seltzer water or tonic

½ cup panko

1 Tbsp. cucumber, diced

1 tsp. red onion, diced

1 Tbsp. avocado, diced


For firecracker aioli:

½ cup egg-free mayonnaise

¼ cup sweet chili sauce


For sauce:

½ cup soy sauce

1 tsp. sesame oil

1 tsp. grated ginger

1 tsp. red chili flakes

1 tsp. mirin or sherry


For garnish:

Sesame seeds, as needed


1. For fried tofu: Whisk flour and seltzer water together. Batter tofu with flour mixture and panko. Deep-fry at 375°F until golden brown. Remove from oil and pat dry.

2. For firecracker aioli: Mix aioli ingredients in bowl and set aside.

3. In bowl, mix sauce ingredients. Toss tofu, cucumber, onion and avocado in sauce until thoroughly coated. Remove from sauce and serve over rice or greens with firecracker aioli and sesame seeds as garnish.


Photo and recipe courtesy of Hampton Creek/Kaimana Chee


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