The freshness. The crunch. The flavorzzzz. Yup… it’s Poke Nachos Oh how I love them so *Put the recipe below in case ya wanna fall in love too (that is, if you’re not already )*
I posted the video of how I built these nachos on my Instagram and Pinterest : @thedailykale Follow me over there to see my video content ;)
I must say these were 1000 % inspired by Yard House! Yes out of all places, Yard House inspired these damn poke nachos.
Unfortunately I haven’t been to Hawaii and tasted the real deal of what I can only imagine is insanely delicious and refreshing poke! Although I have tried another place here in L.A. that I’ve heard is pretty authentic and it’s also really good (Sweetfin). But again, this particular recipe I created was my try at the dish I love to order when we go to Yard House.
What you'll need for the nachos:
Rice paper chips
1. Mix all above ingredients together.
2. Prepare wonton chips by cutting a wonton wrapper in half, diagonally.
3. Heat up oil in a pan and place the wonton wrapper in the oil until it bubbles up, flip on the other side and cook a few seconds until it is a light golden brown.
4. Top your wonton chips with the poke. Then add on all the rest of the goodness: edamame, cabbage, avocado, truffle aioli, teriyaki sauce, spicy mayo, chopped seaweed, crispy garlic and jalapeños.
Assembling the nachos:
Remember, The amounts of certain ingredients are completely up to you. I added a little tuna on each wonton chip. Then added edamame, cabbage, avocado, spicy mayo, teriyaki glaze, truffle aioli, cilantro, scallions, nori, sesame seeds and the crispy garlic.
If you won’t be eating these immediately I highly recommend not plating these a head of time because the wontons will become soft with wet ingredients on it for too long. So if you were serving these at a party for example, serve it in a guacamole style/ deconstructed nachos way. Have the chips alone in a bowl and all of the other ingredients separate. Ummm DIY Poke Nacho Party anyone ?! Sounds fun to me !
ENJOY Y’ALL! tag me on Instagram @thedailykale if you make it !!
I've said it many times. but dang it Tofu, I love you!
A genuine joy of mine is converting tofu non believers- into tofu believers.
Y'all. Tofu tastes good, you just gotta take your time with it and care for it just the same you would with meat! Plain boiled chicken isn't great. Just like plain tofu isn't awesome (to me anyway). Treat your tofu with love and it'll love ya back ;) promise.
So this wrap is something I've been making for yearssssss. It was something I used to make for friends when they came over cause again, wanted to make them tofu believers, duh!
I'd say it worked out well ;)
Also, y'all. I have never pressed my tofu. It's just not necessary to me. I'm not trying to eat crouton tofu, this is tofu. SO yes, it's crispy on the outside and somewhat tender on the inside. So don't come at me about pressing the tofu- that's never been something I've done so don't go thinking you have to do that, ya definitely don't!
Definitely give this a try and tag me on instagram: @thedailykale if ya do! Love seeing your re-creations.
Garlic Parmesan Tofu
Recipe by: Krysten Jorgensen
Wrap of choice
Basil chimichurri (lots of)
Goat cheese *(for vegan sub a vegan crumbly cheese )