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Fried Tofu Poke Salad

This Fried Tofu Poke Salad is the perfect salad providing just the right amount of crunch, protein and tons of flavor.  You can substitute the sugar with a low-cal sweetener of your choice or use agave syrup.

Posted By: A. Honopaa
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Prep Time: 10 | Cook Time: 10 | Ready In: 20
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Fried Tofu

  • Oil, for deep frying
  • 1 pound firm tofu, cut into 3/4-inch cubes
  • Cornstarch, for dredging
Poke Salad
  • 1 Tomato diced
  • 1/2 Cucumber, sliced
  • 1-ounce bean sprouts
  • 6-8 ounces lettuce/salad greens
  • shredded carrots(garnish)
  • 1 Avocado, diced
  • 2 cups sugar
  • 1 cup Aloha shoyu
  • 1/2 cup sesame oil

Order Aloha Tofu Cookbook

The Aloha Tofu Cookbook will prove to you that tofu can be so much more than the white cubes floating in miso soup; it can be tossed in a hearty salad, stuffed with ginger and pork, or blended and frozen to make ice cream.

Cooking Process:

Heat oil to 375 degrees F.

Dredge cubed tofu in cornstarch and deep-fry until golden brown. Drain on paper towels until ready to use. Mix last 3 ingredients to make the poke sauce.  Whisk until all of the sugar has dissolved.  Toss salad ingredients and fried tofu pieces in large salad bowl and drizzle poke sauce to desired taste.