Ogo & Tofu Poké
Aloha friends! I hope you’re having an amazing day.
As I explore more about the food and culture where I grew up, I wanted to highlight limu (seaweed), an ingredient I consider to be a staple in the Hawaiian kitchen.
dried ogo
What is ogo?
Ogo is a type of edible limu (seaweed) commonly used in Hawaiian cuisine. It’s got a delicate crunch and briny freshness that adds flavor and umami to dishes. It is also very nutritious, packed with vitamins and minerals like potassium, iron, and iodine. There are several types of limu found around the islands, and they are an important part of medicinal and cultural practices in the islands, such as ho’opono’pono, an act of reconciliation and forgiveness.
Why Tofu?
Believe it or not, tofu is actually commonly used in Hawai’i as a vegetarian poké option. The porous nature of tofu allows it to soak up flavors, and it is a great source of plant-based protein.
If you ever go to Hawai’i, definitely try the tofu poké at Foodland. It’s the best!
Tofu Poke
Ingredients:
1 block firm or extra-firm tofu (pressed and cubed, 1/2” pieces)
1 tablespoon sesame oil
2 tablespoons soy sauce (or tamari for gluten-free)
1 tablespoon gochugaru (Korean red chili flakes)
2 green onions, thinly sliced
1/4 small white onion, thinly sliced
1/4 cup toasted macadamia nuts, roughly chopped
1 tablespoon dried ogo (rehydrated in water)
Soak the ogo in water until hydrated. Drain, chop roughly, and set aside. In a large bowl, add all ingredients and mix thoroughly. Allow to marinate for 20-30 minutes for the best flavor.
Tips:
Use air-fried tofu for more flavor and texture!
Make a full meal with poi, rice, cucumber, and avocado.
