Elegant Tofu Poke
Hilton Hawaiian Village Hotel - Honolulu, Hawaii
Ingredients:
4 Tbs. Macadamia Nut Oil (substitute, Peanut Oil)
3 Large Garlic Cloves, Sliced
6 Tbs. Soy Sauce
1 20 ounce block, firm Tofu
3/4 cup Sweet round onion, minced
3/4 cup Green Onion ( Scallions), Minced
1 cup Seaweed, fresh (substitute, 3/4 cups loosely packed dried roasted Seaweed sheets)
1 Tbs. Fresh Ginger Root Minced
2 Tbs. Chinese Parsley (Cilantro), Minced
5 oz Tobiko (Raw flying fish Roe, available frozen)
Preparation:
Heat Macadamia Nut Oil on high heat until smoking. Add garlic and stir fry until dark brown, remove garlic, drain on absorbent paper towel, mince, set aside. Using extreme caution, immediately add soy sauce to hot oil. (Mixture will splatter.) Loosely cover pot, turn heat off, let mixture cool slowly on burner to room temperature. Slice tofu block into 4 equal pieces in refrigerator. Do this 2 hours prior to preparation of Poke to allow ample time for "drying" of tofu. If using fresh seaweed, finely chop seaweed into 1/8" lengths, place in a large mixing bowl with all remaining ingredients except Tobiko, pour colded oil mixture over ingredients, toss lightly to combine well. Slice tofu pieces to 3/4" x 3/4" bite size cubes. Arrange in single layer on a shallow serving dish. Spread onion mixture evenly over tofu. Sprinkle cooked minced garlic and Tobiko. Enjoy!
Courtesy of Chef Karl Tsukazaki, Hilton Hawaiian Village, Honolulu, Hawaii.
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