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Tofu poke

Prep Time:


Cook Time:


4 Servings


About the Recipe


  • Oil, for deep frying

  • 450g firm tofu, cut into 1/2cm cubes

  • Cornflour, for dredging

  • 30g shiitake mushrooms, sliced

  • 60g tomato, diced

  • 60g cucumber, diced

  • 30g bean sprouts

  • 10g furikake

  • Poke sauce

  • For the poke sauce

  • 250g sugar

  • 250ml soy sauce

  • 6 1/4 tbsps sesame oil


Step 1

Preheat oil in either a large Dutch oven or deep-fryer to 190C.

Step 2

Dredge cubed tofu in cornflour and deep-fry in preheated oil until golden brown.

Step 3

Drain on kitchen paper until ready to use. Toss fried tofu and vegetables in a mixing bowl with the poke sauce.

Poke sauce:

Step 1

Combine ingredients in a mixing bowl and whisk until sugar has dissolved.


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