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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Ingredients:
oil, for deep frying |
1 pound firm tofu, cut into 3/4-inch cubes |
cornstarch, for dredging |
1 -ounce shiitake mushrooms, sliced |
2 ounces tomato, diced |
2 ounces cucumber, diced |
1 -ounce bean sprouts |
1/4 cup furikake |
poke sauce, recipe follows |
Directions:
1. Preheat oil in either a large Dutch oven or deep-fryer to 375 degrees F.
2. Dredge cubed tofu in cornstarch and deep-fry in preheated oil until golden brown. Drain on paper towels until ready to use. Toss fried tofu and vegetables in a mixing bowl with the Poke Sauce.
3. Poke Sauce:
4. 2 1/2 cups sugar
5. 1 cup soy sauce
6. 1/2 cup sesame oil
7. Combine ingredients in a mixing bowl and whisk until sugar has dissolved.
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