Vegan Poke
Apr 26, 2022
Vegan Poke
Waipahu High School Culinary Arts Students
Looking for a tasty vegan poke recipe for a hot summer day? Try this gluten-free, veggie style-twist on classic poke made by Waipahu High School culinary students! Watch the video found below for a step-by-step tutorial of this recipe led by culinary students.
Ingredients
Poke Ingredients
- 1 cup cooked ʻuala (sweet potato), cubed medium dice
- 1 cup cooked palaʻai (Kabocha squash), cubed medium dice
- 1 cup cooked kalo (taro), cubed medium dice
- 1 cup very firm tofu, cubed medium dice, water drained out well
- ½ cup green onions, ¼” rings
- 1 cup round onion, cut into very thin slices, 1/16”
- ¼ cup cooked, shelled edamame (soybeans)
- ¼ cup ogo, course chopped
- 1 tsp toasted sesame seeds
- Oil for frying
Poke Sauce Ingredients
- 1 red Hawaiian chili, minced
- ½ tsp Korean chili flakes
- 2 tsp minced garlic
- 3 Tbsp gluten-free soy sauce
- 1 Tbsp sesame oil
- ½ cup gluten-free mushroom sauce
- Salt and sugar to taste
Directions
- Heat a nonstick wok with ¼ c. of oil on medium high.
- Just before smoke point, add the kalo and fry until golden brown and crispy, then remove.
- Strain the oil from the kalo and set aside.
- Place the excess oil back into the wok and add more if needed.
- Heat oil again and add the kabocha. Fry until golden brown and crisp.
- Repeat the process with the ʻuala and the tofu.
- Chill to cool.
- Mix together the sauce ingredients. Add or reduce ingredients to desired taste.
- Once everything is well chilled, place all the ingredients together from the top list.
- Toss to distribute items evenly.
- Drizzle half the sauce over the mixture. Toss well.
- Taste and decide whether more sauce is needed.
