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Cold Tofu Poke With Seaweed (Usually made with raw Tuna/Ahi)

Author: Molly Patrick of Clean Food Dirty Girl


  • 1 14 oz . package extra firm tofu cut into bite sized cubes
  • 2 tablespoons dried wakame soaked in water for at least 10 minutes 4g // check the instructions on the back of the package. You may have to cook your wakame depending on the brand and where it's harvested from. If you're adding wakame that has been rehydrated, you want to add about 1/2 cup
  • 3 tablespoons soy sauce
  • 2 tablespoons sesame seeds 20g
  • 2 teaspoons lime juice or lemon juice if it’s more convenient
  • 2 garlic cloves minced
  • 1/2 cup red onion 60g, finely diced
  • 1/2 teaspoon ginger peeled and grated
  • 2 green onions chopped - use the whole thing


  • Place the dried wakame in a medium sized bowl and cover it with two cups of water. Set this aside for now. Or cook it, depending on the instructions on the package.
  • Rinse the tofu with water and then extract as much liquid as possible by placing it in a pie pan and stacking some plates on top of it. Let it sit like this for 20 minutes or so while you prepare the rest of the ingredients. Alternatively, you can use a tofu press. I use the plate method.
  • In a large mixing bowl, add the soy sauce, sesame seeds, lime juice, garlic, red onion, ginger and red onions.
  • Take the tofu out of the pie pan, cut into bite-sized cubes and add to the mixing bowl.
  • Drain the water from the seaweed, rinse it with water and then press as much water out of it as you can. Add it to the mixing bowl with the tofu.
  • Gently stir until all of the ingredients are combined. Eat right away or chill in the fridge. Serve cold.


Serves 2-4 people. Make half of this recipe if you're cooking for one.