Tofu Poke Gone Wild

I have a fantastic summer recipe for you that is perfect for picnic potlucks! I know it has been a while since my last post, so before I get to this tasty Tofu Poke, let me catch you up on some happenings.
I was fortunate enough to write a guest post for the fabulous website We Said Go Travel. Typically, posts are travel-focused, but the site’s owner, Lisa Niver Rajna, asked me to do a post about food! Since it had been 20 months since my husband and I travelled to France and I was missing it so much, I decided to create a vegetarian version of the infamous Croque Monsieur. Do try it! You may spontaneously start speaking French after eating it, but your stomach will thank you. 
My Couscous Salad recipe is going to debut on MomTV, which is an online “television” station. Laura Wellington, author of The Four Star Diet, will be demonstrating my recipe! I feel so honored that she is excited about this great summer salad recipe. Right now, the show is scheduled for August 8 and will be LIVE! I hope you can watch it!
If these weren’t enough to keep me busy, I travelled to San Diego and Cleveland for my day job. I don’t travel much for work, but these two trips ended up very close to each other.
San Diego, CA
I had never been to California before and San Diego was a gorgeous introduction to the Pacific coast. I went running in the morning and the entire city smelled like asiatic lilies. I can’t wait to go back and really explore the city.
Cleveland, OH
I was pleasantly surprised to discover that Cleveland really does rock. It has a fantastic food scene – even a live band played near the food trucks. In the picture, gigantic chard grew in a public green space. The leaves were almost two feet long! 
I’ve also been having some food adventures. Check out this epic dessert table!

I wish I would have taken a picture of this at the end of the night. It was empty. Most of the desserts were made by the baker at Angel Food Bakery; some of the desserts were made by friends and family of the bride and groom. The actual wedding cake was my favorite. It had 8 or so layers, each a different shade of orange, with key lime frosting between the layers. One of the best wedding cakes I’ve ever had.

So, the recipe I have for you tries to capture summer. Poke (po-keh) is a traditional Hawaiian appetizer usually made with fish (ahi). When a co-worker shared Tofu Poke with me, I fell in love. I think you will too.

This is cold, so it works best if you have cooked the rice in advance. It does taste good when room temperature, which makes it perfect for a potluck. The tofu is seasoned simply with sesame oil and soy sauce. Try to use low sodium soy sauce if you can. I used shoyu for a smoother flavor. Tamari is also a good choice – especially if you want to make this gluten free.

Make this at least a few hours ahead of time to let the flavors meld. It tastes great up to one day later. I found when I ate leftovers that were more than a couple days old, it tasted less bright.

I used wild rice to add a earthy flavor and color contrast to the dish; however, any type of rice will work just fine.

Happy cooking!

Tofu Poke Gone Wild
Serves 8
A chilled tofu dish inspired by a traditional Hawaiian appetizer.
Total Time
1 hr 10 min
Total Time
1 hr 10 min
96 calories
10 g
0 g
4 g
6 g
0 g
68 g
6 g
1 g
0 g
3 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 96
Calories from Fat 36
% Daily Value *
Total Fat 4g
Saturated Fat 0g
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 0mg
Sodium 6mg
Total Carbohydrates 10g
Dietary Fiber 1g
Sugars 1g
Protein 6g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 12 oz extra firm tofu
  2. 2 tablespoons shoyu
  3. 1 teaspoon sesame oil
  4. 2 tablespoons sesame seeds
  5. 1 cup green onion, sliced
  6. 2 tablespoons cilantro, minced
  7. 1/2 cup uncooked wild rice
  1. Cook the wild rice: Bring 4 cups water and 1/2 teaspoon salt to boil in a medium saucepan. Stir in the 1/2 cup uncooked wild rice, cover, and return to a boil. Reduce heat to a simmer for 30 minutes. Turn off the heat and let sit for about 30 minutes. Wild rice is done when the rice has split and is tender. Chill.
  2. Remove tofu from package and rinse with water. Wrap in a towel and place something heavy on top of it (like a large can of tomatoes). Set aside.
  3. Heat a small skillet over medium high heat. Add the sesame seeds. Stir constantly until brown and aromatic. Remove from heat and place in a medium bowl along with the green onion and cilantro.
  4. Dice the tofu into 1/2 inch squares and add to the bowl. Stir in the shoyu. Once mixed well, add the oil. Stir in the wild rice. Taste and add more shoyu if needed. Chill for 1-3 hours before serving.
Craving Sustenance

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