Spicy Tofu & Edamame Poke
(poh-keh)
The Backyard Ohana Potluck: Scaling for the Gathering
Look past the kalua pig at a real island potluck, and you'll find the plastic deli containers. Poke isn't some trendy, overpriced mainland salad bowl; it’s a humble, working-class tradition of preserving and honoring simple proteins. This local staple trades tuna for tofu, tossing it in a fiery, creamy mix of shoyu, sesame, and chili. It requires no cooking, scales beautifully for a backyard crowd, and tastes exactly like a Honolulu supermarket deli counter, built entirely from a midwestern grocery aisle.
Before you start
Press the tofu.
Wrap the drained tofu blocks in a clean kitchen towel and place a heavy skillet on top for 15 to 20 minutes to expel excess water before cutting them into neat half-inch cubes.
Rehydrate the seaweed.
Soak the dried wakame in cold water for 5 minutes, drain it, and squeeze it fiercely in your fist to remove absolutely all water before chopping it roughly.
Ingredients
- extra-firm tofu30 oz
- frozen shelled edamame16 oz
- sweet yellow onion1/2 large
- green onions4 med
- fresh ginger1 tbsp
- macadamia nuts1/4 cup
- dried wakame seaweed2 tbsp
- mayonnaise1/3 cup
- Sriracha3 tbsp
- Aloha Shoyu1/4 cup
- toasted sesame oil2 tbsp
- coarse sea salt1 tsp
Method
- 01
Soak the onions in ice water.
Place the sliced onions in a bowl of cold water and ice for 10 minutes to draw out their harsh, pungent sulfur bite, then drain and pat them completely dry.
- 02
Whisk the spicy sauce base.
In a large mixing bowl, aggressively whisk together the mayonnaise, Sriracha, shoyu, toasted sesame oil, ginger, and salt until entirely smooth.
- 03
Fold with a gentle hand.
Add the cubed tofu, thawed edamame, dried sweet onions, green onions, toasted macadamia nuts, and chopped wakame. Fold everything together with a rubber spatula gently—poke means to cut into distinct pieces, so treat the tofu with respect and do not mash it.
- 04
Chill to meld the flavors.
Cover the bowl and refrigerate for exactly 20 to 30 minutes. This tight window allows the flavors to penetrate the tofu without drawing out too much moisture, keeping the dish perfectly crisp for the party.
Notes
The shoyu substitute.
Aloha Shoyu is the island standard, but if you only have standard Kikkoman, use three tablespoons of soy sauce mixed with one tablespoon of water and a tiny pinch of sugar to mimic that mild, sweet profile.
The macadamia crunch.
Traditional Hawaiian poke demands inamona, or roasted candlenut. Finely chopped, toasted macadamia nuts are the culturally accurate, highly accessible mainland substitute that provides the exact same buttery crunch.
Asian market upgrade.
If you have access to a good Asian grocer, swap the extra-firm tofu for atsuage (deep-fried tofu blocks). Pour boiling water over them to wash away stale oil, pat dry, and cube—the porous exterior soaks up the spicy mayo like a sponge.
From Cook Hawaiian in America.