Ahi Tofu Poke Recipe
- 1 (16 ounce) package firm tofu
- 1/3 cup tamari
- 2 limes, juiced, divided
- 2 tablespoons sesame seeds
- 1 tablespoon sriracha sauce
- 1 tablespoon beet juice
- 1/2 teaspoon toasted sesame oil
- 1/2 teaspoon grated ginger
- 1/2 teaspoon dulse powder
- 1 sheet toasted nori seaweed
- 1/2 cucumber, peeled and diced
- 3 green onions, cut into 1/4-inch pieces
- 1 avocado, diced, or more to taste
- oil for frying
- 1 (12 ounce) package wonton wrappers, cut into triangles
- Place tofu on a plate and balance another plate on top. Set a 3 to 5-pound weight on top. Press tofu for 2 to 3 hours; drain and discard the accumulated liquid. Dice tofu into small pieces.
- Whisk tamari, juice of 1 lime, sesame seeds, sriracha sauce, beet juice, sesame oil, ginger, and dulse powder together in a bowl.
- Pound nori into a coarse powder using a mortar and pestle. Stir into the tamari mixture.
- Combine tofu, cucumber, and green onions in an airtight container. Pour in tamari mixture; toss to combine. Cover and marinate in the refrigerator, tossing occasionally to mix evenly, 8 hours to overnight.
- Toss avocado with juice of 1 lime in a bowl.
- Heat 1 inch of oil in a skillet over medium heat. Fry wonton triangles in batches until golden brown, about 10 seconds. Drain on a plate lined with paper towels.
- Top each fried wonton with a small heap of the marinated tofu mixture and some diced avocado.
