Vegan Poke Nachos with Hawaiian BBQ Sauce
Fried wontons smothered in sweet Hawaiian BBQ tofu and spicy mayo! Add delicious toppings like cilantro, avocado, jalapeño, and pickled red onion and you've got yourself some delicious Vegan Poke Nachos!
Ingredients
- 26 Wonton Wrappers Sliced in half diagonally
- 10 Ounces Extra Firm Tofu Pressed and cut into small cubes
- 2 tablespoon Cornstarch
- 1 tablespoon Vegetable Oil
Hawaiian BBQ Sauce
- ¼ Cup Ketchup
- ¼ Cup Soy Sauce or Tamari
- ¼ Cup Pineapple Juice
- 3 tablespoon Brown Sugar
- 1 tablespoon Rice Wine Vinegar
- 1 teaspoon Sesame Oil
- 2 Garlic Cloves Minced
- 1 teaspoon Ginger Minced
Spicy Mayo
- ⅓ Cup Vegan Mayo
- 1 tablespoon Sriracha
Instructions
- Bake or fry the wontons. To fry, heat vegetable oil to 360°F and fry, in batches, 15 to 20 seconds on each side or until golden brown and crisp. Drain on a wire rack over paper towels. Sprinkle with salt, if desired. To bake, spray or brush each side with oil and sprinkle with salt. Bake at 400°F for about 6-8 minutes, or until golden brown and crispy.
- Combine the mayo and sriracha and set aside until ready to use
- Heat the vegetable oil in a saucepan over medium-high heat. Coat the tofu cubes in cornstarch. Add the tofu and cook for about 10-12 minutes, stirring every few minutes.
- For the Hawaiian BBQ sauce, mix all ingredients together in a small pan. Bring to a simmer and continue to cook for about 5 minutes, or until thickened, stirring often.
- Add ½ cup of the Hawaiian BBQ sauce to the tofu and stir to coat.
- Arrange the wontons on a serving platter and top with tofu, extra Hawaiian BBQ sauce, spicy mayo, and any other toppings you'd like. We added avocado, cilantro, pickled red onion, jalapeño, and furikake.
Nutrition
Calories: 397kcalCarbohydrates: 51gProtein: 11gFat: 16gSaturated Fat: 4gCholesterol: 4mgSodium: 1160mgPotassium: 269mgFiber: 1gSugar: 15gVitamin A: 90IUVitamin C: 5mgCalcium: 63mgIron: 3mg
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