Poke is a traditional Hawaiian fish salad. It is most commonly made with tuna or octopus, and sometimes salmon or shellfish. Although poke is traditionally served raw, I actually sauteed the tofu to make it nice and crispy. The vegan fish sauce marinade brings out that salty flavor and the sriracha glaze gives the edamame just the kick it needs.
What you need: 12 ounce bag of frozen shelled edamame, 2 cups (uncooked) of jasmine rice, 1 block extra firm tofu, 3-4 green onions, sesame oil, soy sauce, vegan mayo, ginger, sriracha, agave, vegan fysh sauce, avocado, seaweed rice seasoning (optional, but highly recommended), salt. (Brownie points if you use this salt)
Note* If you don’t want to buy a whole thing of fysh sauce for this one recipe, you can make your own- here are two variations, ONE, TWO. (Trust me though, if you buy it, it won’t go to waste!)
Here’s the plan: Press the tofu for about 15 minutes to remove excess water. (You can do this using paper towels, a frying pan, and some heavy books- but I can’t say enough positive things about buying a tofu press!!) Cube the tofu into small cubes about an inch by an inch. Place in a small bowl and cover with vegan fysh sauce. (The tofu does not need to be submerged in fysh sauce, like a traditional marinade, you can actually just shake the sauce from the bottle (it’s a slow pour) onto the tofu until they are coated, you can stir up with a spoon to make sure all sides are covered.) Let sit for about an hour. (Or as long as you can if you didn’t plan ahead!)
Make your rice. To the water, add 1 TBSP of sesame oil and 1 TBSP of seaweed rice seasoning. (optional- but again, you won’t regret it.)
Prepare a pot of boiling water to cook edamame in. When finished cooking (they should still be crisp when you bite them, but not underdone) drain them and mix 1 tsp sesame oil and salt to taste in with the beans. Mix well.
Heat 1 TBSP of sesame oil in a saute pan on medium heat. Cook tofu cubes in the pan for about 10 minutes, stir often, tofu should be crispy on all sides.
Mix 1 tsp ginger (freshly grated or this paste), 1/8 c of soy sauce, 1 tsp sesame oil, 2 tsp sriracha, 3 heaping TBSP of vegan mayo. 1/2 tsp agave. Whisk together well to incorporate. Slice the green onions into thin rings. Top sauce with onions.
Slice an avocado into thin wedges.
Arrange your bowl on top of a bed of rice, top with sauce. Enjoy!