![](\"http:\/\/cannabiscultivatornews.com\/home\/wp-content\/uploads\/2017\/08\/tofupoke-1024x661-1.jpg\")
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T<\/span>hink of poke as deconstructed sushi. The word \u201cpoke\u201d means \u201ccut in pieces\u201d in Hawaiian, and the recipe consists of small bites of fish marinated and served with vegetables, fruit, fresh herbs and rice. It\u2019s super tasty and easy to personalize: Poke is kind of the Hawaiian version of a burrito bowl \u2014\u00a0so flexible you can\u2019t really go wrong.<\/p>\n I have infused poke using both coconut oil<\/a> and, more recently, sesame oil. Infused sesame oil is a bit of an extravagance, but I love the taste and find it\u2019s a delightful addition to other foods like hummus, salad dressings and stir-fry.<\/p>\n Make sure the fish is fresh and buy the best quality you can find.\u00a0Poke\u2019s versatility also allows you to cut out the fish entirely and make it a vegetarian dish.<\/p>\n When preparing poke, the mix of flavors tends to completely disguise the addition of cannabis. If that is one of the tastes you crave, just crown your portion with a couple of drops of the infused oil and there you go.<\/p>\n Tuna Poke Bowl \u2014\u00a0Serves 4-6<\/strong><\/p>\n Most of the time this dish is served over hot rice.\u00a0As an appetizer, you may want to leave out the rice as the meal is just beginning.<\/p>\n Ingredients<\/strong><\/em> Directions<\/strong><\/em> Step 2:<\/strong> Place the rice in individual bowls. Divide the tuna between the 4-6 bowls. Distribute the garnishes any way you like, mixing them or in individual bundles. Garnish with the sesame seeds.<\/p>\n Tofu Poke \u2014<\/strong>\u00a0Serves 4-6<\/strong><\/p>\n The tofu poke recipe is for those who don\u2019t love fish.\u00a0Unlike raw fish, this salad keeps for 4-5 days in the fridge.<\/p>\n Ingredients<\/strong><\/em> Directions<\/strong><\/em><\/p>\n Step 1:<\/strong> Place the tofu between two clean dishtowels. Gently press to remove all liquid.\u00a0Cut the tofu into cubes and place in a non-reactive bowl.<\/p>\n Step 2:<\/strong> In a medium bowl combine the mayo, sriracha, orange juice, canna-oil and ginger. Add the sauce to the tofu and gently combine. Marinate for at least an hour.<\/p>\n Step 3:<\/strong> In a large bowl mix the mango, pineapple, edamame and sweet onion.\u00a0Add the tofu mixture to the fruit. Combine gently.<\/p>\n Step 4:<\/strong> Divide the poke between 4-6 bowls. Top with the onion, cucumber and coconut.<\/p>\n Originally published in Issue 25<\/a> of Cannabis Now. <\/em>LEARN MORE<\/strong><\/a><\/p>\n TELL US,<\/strong> have you ever tried poke?<\/p>\n The post RECIPE: Poke & Pot \u2014 Perfect Together<\/a> appeared first on Cannabis Now<\/a>.<\/p>\n
Not all of us are able to wade in the waters of Waikiki, but if you\u2019re yearning to consume cannabis Hawaiian style, this poke infusion is a delicious bet. Think of poke as deconstructed sushi. The word \u201cpoke\u201d means \u201ccut in pieces\u201d in Hawaiian, and the recipe consists of smallContinue Reading<\/a><\/span><\/p>\n","protected":false},"author":14,"featured_media":18354,"comment_status":"false","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[1053,50,111,85,88,417,1054,1055,1056,1057],"tags":[],"_links":{"self":[{"href":"https:\/\/cannabiscultivatornews.com\/home\/index.php\/wp-json\/wp\/v2\/posts\/18353"}],"collection":[{"href":"https:\/\/cannabiscultivatornews.com\/home\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cannabiscultivatornews.com\/home\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cannabiscultivatornews.com\/home\/index.php\/wp-json\/wp\/v2\/users\/14"}],"replies":[{"embeddable":true,"href":"https:\/\/cannabiscultivatornews.com\/home\/index.php\/wp-json\/wp\/v2\/comments?post=18353"}],"version-history":[{"count":1,"href":"https:\/\/cannabiscultivatornews.com\/home\/index.php\/wp-json\/wp\/v2\/posts\/18353\/revisions"}],"predecessor-version":[{"id":18355,"href":"https:\/\/cannabiscultivatornews.com\/home\/index.php\/wp-json\/wp\/v2\/posts\/18353\/revisions\/18355"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cannabiscultivatornews.com\/home\/index.php\/wp-json\/wp\/v2\/media\/18354"}],"wp:attachment":[{"href":"https:\/\/cannabiscultivatornews.com\/home\/index.php\/wp-json\/wp\/v2\/media?parent=18353"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cannabiscultivatornews.com\/home\/index.php\/wp-json\/wp\/v2\/categories?post=18353"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cannabiscultivatornews.com\/home\/index.php\/wp-json\/wp\/v2\/tags?post=18353"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\u2022 1 lb. cubed fresh fish, preferably sashimi-grade tuna<\/strong>
\u2022 3 tablespoons chopped scallion<\/strong>
\u2022 2 tablespoons chopped sweet onion or shallot<\/strong>
\u2022 3 tablespoons soy sauce<\/strong>
\u2022 1-2 tablespoons infused sesame, coconut<\/a> or canola oil<\/a><\/strong>
\u2022 1 ripe avocado, cubed and tossed with 1 tablespoon rice vinegar<\/strong>
\u2022 Hot steamed rice<\/strong>
\u2022 4 thinly sliced radishes<\/strong>
\u2022 Shredded carrot<\/strong>
\u2022 Fresh cilantro<\/strong>
\u2022 Sesame seeds, for garnish<\/strong><\/p>\n
Step 1:<\/strong>\u00a0Place the tuna in a non-reactive bowl (glass, ceramic, stainless).\u00a0Add the scallion, onion, soy sauce, infused oil and the avocado.\u00a0Stir well to distribute the sauce evenly. Allow to marinate in the fridge for at least 20 minutes.<\/p>\n![\"\"](\"http:\/\/cannabiscultivatornews.com\/home\/wp-content\/uploads\/2017\/08\/tofupoke-1024x661.jpg\")
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\u2022 1 lb. firm tofu<\/strong>
\u2022 \u2154 cup mayonnaise<\/strong>
\u2022 2 tablespoons sriracha\u00a0sauce<\/strong>
\u2022 1 tablespoon orange juice<\/strong>
\u2022 1-2 tablespoons infused sesame, coconut<\/a> or canola oil<\/a><\/strong>
\u2022 \u00bd teaspoon grated fresh ginger<\/strong>
\u2022 1 cup large chunks mango<\/strong>
\u2022 \u2154 cup large chunks pineapple<\/strong>
\u2022 \u00bd cup cooked edamame<\/strong>
\u2022 \u00bd cup chopped sweet onion<\/strong>
\u2022 \u00bc cup finely shredded red onion<\/strong>
\u2022 \u00bd thinly sliced small cucumber<\/strong>
\u2022 \u2153 cup flaked unsweetened coconut<\/strong><\/p>\n
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\nRead More: RECIPE: Poke & Pot \u2014 Perfect Together<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"