- Oil, for deep frying
- 1 pound firm tofu, cut into 3/4-inch cubes
- Cornstarch, for dredging
- 1 -ounce shiitake mushrooms, sliced
- 2 ounces tomato, diced
- 2 ounces cucumber, diced
- 1 -ounce bean sprouts
- 1/4 cup furikake
- Poke Sauce, recipe follows
Preheat oil in either a large Dutch oven or deep-fryer to 375 degrees F.
Dredge cubed tofu in cornstarch and deep-fry in preheated oil until golden brown. Drain on paper towels until ready to use. Toss fried tofu and vegetables in a mixing bowl with the Poke Sauce.Poke Sauce:
2 1/2 cups sugar
1 cup soy sauce
1/2 cup sesame oil
Combine ingredients in a mixing bowl and whisk until sugar has dissolved.
Recipes courtesy Sam Choy, Kona, Hawaii