Vegan Poke
Apr 26, 2022
Vegan Poke
Rated 4.0 stars by 1 users
Author:
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 ‘uala (sweet potato), cubed medium dice
-
1 cup cooked pala‘ai (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 ‘uala 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.
