Tofu Watermelon Poke


150 gr. firm tofu

1.5 kg. watermelon rind removed, cut into 1-inch pieces

2 scallions, white and pale-green parts, thinly sliced

Sesame to sprinkle

For the sauce:

1 tbsp rice vinegar

1- inch grated fresh ginger

1 tbsp sesame oil

1 tsp smoke liquid

2 tbsp tamari

1/4 tsp cayenne

1 tbsp tahini

1 tsp agave

1 tbsp fresh lemon juice

Fresh parsley


1.Place all sauce ingredients in a blender until smooth.

2.Place cubed watermelons in a large bowl.

3.Pour sauce over watermelon, and chill at least 4 hours and up to 1 day.

4.Heat a large skillet over medium. Remove watermelon from marinade; set marinade aside. Cook watermelon, tossing often, until lightly caramelized and dried out, 5-6 minuted.

5.Meanwhile, bring reserved marinade to a boil in a small saucepan. Reduce heat; simmer until thickened to the consistency of heavy cream, 10–12 minutes.

6. Chill watermelon and sauce separately at least 1 hour.

7. Cut tofu into 1-inch cubes. In a large pan, add a bit olive oil and stir-fry tofu cubes until fried well. Add some garlic powder, cayenne, mix together.

8.To serve, toss watermelon with sauce; taste and season with salt as needed. Top with scallions, parsley and sesame. Serve with fried tofu.