Name: Tofu Poke Bowl
Prep time: 9 min
Cook time: 21 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 block super firm tofu ((see note 1)); 2 tbsp fresh grated ginger (to taste); 3 clove garlic cloves (minced); 0.25 cup reduced sodium soy sauce ((use gluten-free tamari for GF)); 0.25 cup coconut sugar ((cane sugar or agave/maple syrup OK)); 1.5 tbsp rice vinegar; 2 tbsp tahini (OR 1 tbsp toasted sesame oil); 0.25 cup water (divided); 3 tbsp water (divided); 1 tbsp cornstarch (or arrowroot powder); 4 cups cooked jasmine rice; 2 cups shelled edamame; 0.5 cup watermelon radish ((any radish is fine)); 2 cups chopped cucumber ((peel thick skinned cucumber)); 1 cup diced mango; 1 null ripe avocado (diced); 0.5 cup pickled ginger; 0.5 bunch green onions (chopped); 1 tbsp sesame seeds (garnish, optional); 1 tsp chili flakes (garnish, optional); 1 null oven; 1 null air fryer; 1 null silicone mat; 1 null parchment paper; 1 null baking tray; 1 null large nonstick pot; 1 null small bowl (or cup)

Instructions

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1

Preheat your oven to degrees (400) Fahrenheit (degrees (205)) Celsius if baking the tofu. If air frying, preheating is optional.
2

Cube the super firm tofu (1 block). Adjust size based on desired cooking speed and texture.
3

Optionally, coat your [tofu] with cornstarch (1 tbsp) or [arrowroot powder] for extra crispiness and sauce adherence. This step can be skipped if you prefer no powdery taste and are not using oil.
4

Arrange the [tofu] in a single layer on a [silicone mat] or [parchment paper] lined [baking tray], or in an [air fryer] basket. A single layer ensures even crisping.
5

If baking, cook for [20-30 minutes], flipping halfway through, until your preferred chewy/crispy texture is achieved.
6

If air frying, cook for [15-20 minutes], shaking the basket or flipping every [6-8 minutes].
7

While the [tofu] cooks, prepare the sauce. Combine fresh grated ginger (2 tbsp), garlic (3 cloves), reduced sodium soy sauce (0.25 cup), coconut sugar (0.25 cup), rice vinegar (1.5 tbsp), tahini (2 tbsp) (or toasted sesame oil (1 tbsp)), and water (0.25 cup) in a large nonstick pot. In a separate [small bowl] or cup, whisk cornstarch (1 tbsp) or [arrowroot powder] with water (3 tbsp) until smooth; set aside.
8

Bring the sauce mixture to a low boil over medium-high heat. Stir in the cornstarch/arrowroot powder slurry and continue stirring until the sauce thickens. Keep warm over low heat until the [tofu] is ready.
9

Toss the cooked [tofu] in the thickened sauce and simmer for [2-3 minutes] over low heat, then remove from heat.
10

Assemble your poke bowl by starting with a base of cooked jasmine rice (4 cups). Arrange the desired toppings: shelled edamame (2 cups), watermelon radish (0.5 cup), chopped cucumber (2 cups), diced mango (1 cup), avocado (1 ripe), pickled ginger (0.5 cup), and green onions (0.5 bunch). Finish by spooning the sauced [tofu] on top, drizzling with extra sauce.
11

Garnish with sesame seeds (1 tbsp) and chili flakes (1 tsp), or other preferred toppings, then serve immediately.
12

Store leftover components separately in the fridge for up to days (5), except for [avocado], which is best fresh.