Category: Poke Nachos

Poke Nachos

1/29/2022

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:

Truffle aioli
Rice paper chips
Crispy garlic
Spicy Mayo
Cilantro
Scallions
Sesame seeds
Edamame
Purple cabbage
Avocado
Nori

Tuna Poke:

1/2 pound sushi grade ahi tuna (cubed)
1/2 tbsp sesame oil
1/2 tbsp soy sauce + 1 tsp
Pinch of salt
2 tbsp yellow onion (thinly sliced)
2 tbsp green onion (chopped)
1/2 tbsp macadamia nuts (chopped)

Directions:
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.

Truffle Aioli:

1/4 cup sour cream
1/4 cup Mayo
1 garlic clove (finely minced or pressed)
1 tsp lemon juice
2 tsp truffle oil
Black pepper (to taste)
Salt (to taste)

Directions:

Stir everything together until smooth and creamy. Add a little water to thin it out if needed.

Spicy Mayo:

1/4 cup mayo
1.5 tbsp tamari
1.5-2 tbsp sriracha
1.5 tsp golden monkfruit (or any type of granulated sugar)
1 tsp sesame oil

Directions:
Stir everything together until creamy and smooth.

Crispy Garlic:(aka my favorite part)
(This makes a small amount needed for topping this, but by all means make a larger amount so you can store it and add to other things!)

Ingredients:

2 cloves garlic (finely chopped)
1 tsp avocado oil

Directions:
In a small sauce pan heat the oil on medium and then add the garlic and cook until crispy (light golden color). Be careful not to burn. You want it to get a nice golden color. It’s so goooooood. Add to everythannnnnng!

Teriyaki Glaze:

4 tbsp tamari or soy sauce
1 tsp rice vinegar
1.5 tsp sesame oil
2 tbsp golden monk fruit (or coconut sugar)
1/2 tsp ginger powder
1/2 tsp garlic powder
1/4 tsp black pepper
1/2 tsp tapioca flour or cornstarch

Instructions:
*Stir everything together in a small bowl.
Place in a sauce pan on low heat until it gels up. (About 30 sec) This will take a very small amount of time, don’t over cook or it will get very sticky.

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.

*Notes*
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 !!

0 Comments

Tofu Poke Nachos (Vegetarian, Gluten Free + Vegan Option)

7/1/2021

0 Comments

How to make tofu taste legit
Episode 1

A new series in my attempts to let the tofu non believers know that tofu can in fact taste legit- as long as you bring the flavorz (I'm gonna show you how)!

I posted the video of how I built these nachos on my Instagram : @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 had 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.

*Also can I just mention, it has been my dream since I was a kid to go to Hawaii. So if y’all wanna just put that wish out there for me in the world, I would so appreciate it!
Without further ado, I give you, Poke Nachos.

What you'll need for the nachos:

Truffle aioli
Rice paper chips
Crispy garlic
Spicy Mayo
Cilantro
Scallions
Sesame seeds
Edamame
Purple cabbage
Avocado
Nori

Marinated Tofu:

Ingredients:

1 package extra firm tofu
4 tbsp tamari or soy sauce
2 tsp sesame oil
1 tbsp chipped macadamia nuts
1 tsp sesame seeds
1 tsp sriracha
1 tbsp green onions (chopped)

Directions:

Take a package of tofu and strain the water out.
Cut tofu into cubes and place in a bowl. Add the tamari or soy sauce and gently toss around until coated.
Add the rest of the ingredients and again, gently stir around until coated.
Place in the fridge and marinate for at least 30 minutes. While it’s marinating you can make the rest.

Crispy Garlic:

(aka my favorite part)
(This makes a small amount needed for topping this, but by all means make a larger amount so you can store it and add to other things!)

Ingredients:

2 cloves garlic (finely chopped)
1 tsp avocado oil

Directions:
In a small sauce pan heat the oil on medium and then add the garlic and cook until crispy on a medium heat. Be careful not to burn. You want it to get a nice golden color. It’s so goooooood. Add to everything!

Spicy Mayo:

1/4 cup mayo
1.5 tbsp tamari
1.5-2 tbsp sriracha
1.5 tsp golden monkfruit (or any type of granulated sugar)
1 tsp sesame oil

Directions:
Stir everything together until creamy and smooth.

Truffle Aioli:

Ingredients:

1/4 cup sour cream
1/4 cup Mayo
1 garlic clove (finely minced or pressed)
1 tsp lemon juice
2 tsp truffle oil
Black pepper (to taste)
Salt (to taste)

Directions:

Stir everything together until smooth and creamy. Add a little water to thin it out if needed.

Rice Paper Chips

(Makes 16 chips )

2 Rice Papers
4 tbsp avocado oil

Directions:
Heat oil in a pan over medium heat. Cut your rice papers into triangles. One rice paper makes 8 chips. Drop in one triangle at a time. It’ll puff up very fast, about 1-2 seconds so take it out fast and tap off the excess oil. I didn’t season these because I am making nachos but by all means if you ever want to make chips or a vegan ‘pork rind’ have fun with your seasoning! I personally think they taste good as is.

Teriyaki Glaze:

4 tbsp tamari or soy sauce
1 tsp rice vinegar
1.5 tsp sesame oil
2 tbsp golden monk fruit (or coconut sugar)
1/2 tsp ginger powder
1/2 tsp garlic powder
1/4 tsp black pepper
1/2 tsp tapioca flour or cornstarch

Assembling the nachos:

Remember, The amounts of certain ingredients are completely up to you. I added a little tofu into each rice paper chip. Then added edamame, cabbage, avocado, spicy Mayo, teriyaki glaze, truffle aioli, cilantro, scallions, sesame seeds and the crispy garlic.

*Notes*
If you won’t be eating these immediately I highly recommend not plating these a head of time because the rice paper will become soft with wet ingredients in 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 !!