Vida Recetas Editorial
The shrimp, tofu, peas and peach poke is a fresh and sophisticated version of the classic Hawaiian poke, ideal for those seeking a complete, balanced dish full of nuances. Originally from Hawaii, traditional poke combines raw fish with rice and vegetables, but this adaptation with cooked shrimp makes it accessible and safe for all audiences, without losing its essence.
The key to this recipe lies in the mix of textures and flavors: rice aromatized with sesame oil and rice vinegar syrup, tender shrimp, caramelized tofu with a spicy touch, fresh peas, crunchy cucumber, creamy avocado, and sweet peach that provides an unexpected contrast. It's a versatile dish that works as a light main course or as an option to impress at a special meal.
Moreover, its preparation is simple and quick (easy difficulty), perfect for cooks of any level. You can serve it in a large bowl or in individual portions, and decorate it with wakame seaweed, toasted sesame, and fried onion for a spectacular finish. Undoubtedly, a recipe that combines tradition and modernity in every bite.
Prep
20 min
Cook
45 min
Servings
2
We unsheathe the peas
We put them to boil for 4 minutes.
Put the rice to boil (with a little sesame oil, to make it more flavored). Drain and mix the rice vinegar with the sugar- for the rice syrup- and add it. We mix well.
Boil the prawns with a little sesame oil, to make it more aromatic.
We take them out and peel them.
We put the tofu in the pan, over high heat, so that it can be done but not much does not pass. Add the soy, chili flakes and honey; and continue stirring over medium heat, until it caramelizes.
Cut the cucumber with the mandolin so that it is very thin, the mango into small tacos and the avocado into slices. We leave everything ready near the work table for when we place.
Add a little salt to the wakame seaweed. And we cook them for 10 minutes. We add sesame oil.
To present: in large bowls we put a rice base (3 tablespoons) with a few drops of sesame oil, a handful of edamames, 1/3 of sliced avocado, some very thin slices of cucumber, diced mango, 1/3 of the caramelized tofu, in the center a little bit of wakame seaweed, and sprinkle some toasted sesame, black sesame and fried onion.
This recipe has a easy difficulty level, which means it's accessible for cooks of all levels.
The preparation time is 20 minutes and the cooking time is 45 minutes.
This recipe is designed for 2 servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
