Tofu Poke with Sriracha

Featured in the Honolulu Star-Advertiser on May 17, 2017.
Recipe compliments of Island Heart Care.



Tofu Poke with Sriracha

  • 2 tablespoons plus 2 teaspoons low-sodium tamari or shoyu, divided
  • 2 teaspoons natural liquid smoke
  • 2 teaspoons maple syrup
  • 1 1/2 pounds firm tofu well drained, patted dry, and cut into 1/2-inch dice
  • 2 cups cucumber peeled, seeded, and cut into 1/2-inch dice
  • 3/4 cup green onion, thinly sliced on bias, divided
  • 1 teaspoon zest plus juice of 1 lime
  • 1 1/2 tablespoons minced ginger plus 1 teaspoon grated, plus more to taste
  • 1 teaspoon Sriracha (Thai chili sauce) plus more to taste
  • 2 cups beets, peeled and cut into 1/2-inch dice, steamed
  • 2 (7 1/2 x 8–inch) sheets nori (dried seaweed), toasted


  1. Preheat oven to 350°F.
  2. Line a sheet pan with parchment paper.
  3. In a medium bowl, stir together 2 tablespoons tamari, liquid smoke, and maple syrup.
  4. Add tofu; toss gently to coat.
  5. Spread tofu on prepared sheet pan; bake until lightly browned, about 30 minutes.
  6. Set aside to cool.
  7. In a medium bowl, combine cucumber, 1/2 cup green onions, lime zest and juice, minced ginger, remaining 2 teaspoons tamari, and Sriracha.
  8. Add tofu and beets.
  9. Fold nori sheets in half, then quarters, then in half again.
  10. Using scissors, cut into 1/8-inch-thick strips.
  11. Fold nori into tofu-beet mixture.
  12. Taste and adjust seasonings.
  13. Garnish with remaining green onions and grated ginger.
  14. Serve immediately.

Makes 6 servings.

Approximate Nutrient Analysis per serving:
140 calories, 5 g fat, 0.5 g saturated fat, 0 mg cholesterol, 300 mg sodium, 12 g carbohydrate, 3 g fiber, 6 g sugar, 11 g protein


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