Tofu Poke Bowl

Ingredients

• ·14 oz extra-firm tofu, pressed and cubed
• ·3 tbsp soy sauce
• ·1 tbsp rice vinegar
• ·1 tbsp sesame oil
• ·1 tsp grated ginger
• ·1 clove garlic, minced
• ·1 tbsp maple syrup or honey
• ·2 tbsp cornstarch
• ·2 tbsp neutral oil
• ·For the bowls:
• ·2 cups cooked sushi rice
• ·1 cup shelled edamame
• ·1 cup shredded carrots
• ·1 cup shredded purple cabbage
• ·1 cucumber, sliced
• ·1 avocado, sliced
• ·2 scallions, thinly sliced
• ·1 sheet nori, cut into thin strips
• ·Toasted sesame seeds, for garnish
• ·Spicy mayo: ¼ cup mayo + 1 tbsp sriracha + 1 tsp lime juice

Instructions

1. 1

   Press the tofu for 15 minutes, then cut it into ¾-inch cubes.

2. 2

   In a bowl, whisk together the soy sauce, rice vinegar, sesame oil, ginger, garlic, and maple syrup. Add the tofu and toss gently. Let it marinate for 10 minutes.

3. 3

   Drain the tofu (save the marinade) and toss it with the cornstarch until each piece is coated.

4. 4

   Heat the neutral oil in a nonstick pan over medium-high heat. Cook the tofu for 8–10 minutes, turning occasionally, until crisp on all sides.

5. 5

   Pour the reserved marinade into the pan and toss to coat the tofu. Cook for 1 minute more, until glossy and sticky.

6. 6

   Whisk the spicy mayo ingredients together in a small bowl.

7. 7

   Divide the sushi rice among 4 bowls. Top with tofu, edamame, carrots, cabbage, cucumber, and avocado.

8. 8

   Drizzle with spicy mayo and garnish with scallions, nori strips, and sesame seeds. Serve immediately.