“Poke,” 16” x 10”, gelatin plate monotype, 2012

Etingen, Tamar

Tofu Poke with Tomato

1 block firm or extra firm tofu
¼ cup soy sauce
1 ½ tablespoons rice vinegar
2 teaspoons sesame oil
1 tablespoon brown sugar
2 teaspoons minced fresh ginger
1 ½ tablespoon Sriracha chili-garlic paste
2 tablespoons Wakame dried seaweed
3 tablespoons salted, dry roasted cashews, toasted and
very finely chopped
1/8 small sweet onion, chopped
½ medium tomato, chopped
3 tablespoon finely chopped cilantro
5 scallions, thinly sliced
1 tablespoon sesame seeds, toasted and cooled
Cut the tofu into ½ inch cubes. In a small bowl whisk the soy sauce,
vinegar, sesame oil, brown sugar, ginger and chili paste and set
aside. In a medium bowl rehydrate wakame for about 5 minutes.
Drain, squeeze and chop. Add tofu, cashews, onions, tomato, cilantro,
4 scallions, and soy sauce mixture. Stir gently, cover, refrigerate
for about 30 minutes. Sprinkle with remaining scallions and sesame
seeds and serve.