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Seared Tofu Poke







Ingredients

1 cup ogo, limu kohu, hijiki, or mixed seaweed
2 tablespoons vegetable oil
8 ounces firm tofu cut into 2 × 1 × ½-inch rectangles, thoroughly patted dry
1 tablespoon toasted sesame oil
1 tablespoon sweet soy sauce or kecap manis
1 tablespoon shoyu
1 teaspoon grated fresh ginger
1 teaspoon sriracha or similar thick Asian chile sauce, or wasabi paste (optional)
¼ cup thinly sliced scallions or sweet onions, such as Maui or Vidalia
½ jalapeño pepper, thinly sliced (optional)
1 cup mung bean sprouts 


Method

1. Rinse or hydrate the seaweed according to the package directions. If it
isn't thinly sliced, make it so.

2. Place a large, preferably cast-iron, skillet over high heat. Add the
vegetable oil. When the oil shimmers, add the tofu pieces in a single
layer and fry until well browned on both sides, about 5 minutes.
Transfer to paper towels.

3. Whisk together the sesame oil, sweet soy sauce, shoyu, fresh ginger, and
sriracha, if using, in a medium bowl. Toss the tofu in the sauce and let
rest for 3 minutes. Use a slotted spoon to transfer the tofu to another
bowl (reserve the sauce) and toss the tofu with most of the scallions and
jalapeño, if using, reserving a little for garnish.

4. To serve, divide the bean sprouts among four bowls. Drain the seaweed
as needed, pat it dry, and place a small mound of it atop the bean
sprouts. Cover that with the tofu and drizzle on some of the reserved
sauce. Garnish with the reserved scallions and jalapeño and a few grains
of sea salt.



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