Traditional poke is made with raw, marinated fish. This recipe uses tofu as substitute, topped with cooked spinach, avocado, sesame seeds and scallions on a bed of brown rice.
Drain and dry the block of tofu with paper towels. Wrap the block of tofu in a thick layer of paper towels and place on a plate. Lay another flat-bottomed plate (or small cutting board) on top of the tofu and place a can or two of beans on the plate/cutting board to weigh down the tofu, which will help press excess moisture from it. Let sit for 30 minutes.
Cut the tofu into ½-inch-thick slices. Cut each slice into ½-inch cubes.
In a medium bowl, whisk the soy sauce, rice wine vinegar, sesame oil, sesame seeds, garlic, ginger, and scallions. Add the tofu and toss gently to coat. Cover and let the tofu marinate for 30 minutes.
To serve, divide the brown rice, cooked spinach, and tofu among 4 bowls. Drizzle any remaining marinade evenly over the bowls and top them with avocado and additional chopped scallions, if desired.
This recipe was created for the “50 Plates of Tofu” campaign for the state of Hawaii.