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Agedashi Tofu Poke

1 pound firm tofu, cut into three quarter inch cubes (3/4 inch cubes)
Cornstarch to coat tofu
Oil for deep frying

Dredge cubed tofu in cornstarch and deep fry until golden brown. Drain on paper towels until ready to use.

1 ounce shiitake mushroom, sliced
2 ounces tomato, diced
2 ounces cucumber, diced
1 ounce onions, diced
One quarter cup furikake (1/4 cup)

soy sauce Mixture:
Two and one half cup sugar (2 ½ cup)
1 cup soy sauce
One half cup sesame seed oil (1/2 cup)
Combine ingredients in a mixing bowl and whisk until sugar has dissolved.

Toss fried tofu and vegetables in a mixing bowl and drizzle soy sauce mixture over tofu and vegetables to taste and serve. 


New Wave Poke

2 pounds Kampachi, cubed
Olive oil
Kosher salt
One half cup sriracha (chili sauce) (1/2 cup)
One half cup onion, minced (1/2 cup)
One half cup green onion, minced (1/2 cup)
1 cup tomato, diced
One half cup cilantro, minced (1/2 cup)
2 limes
One half cup tobiko (flying fish eggs) (1/2 cup)

wasabi Tomato Water:
1 cup tomato juice
1 Tablespoon wasabi
1 teaspoon sugar

Combine all the ingredients in a mixing bowl, then add the wasabi tomato water as you stir. Top off with green onions and a sprinkle of furikake.