Tofu Poke Bowl

Instructions

1. 1

   Prepare and Cook the Sushi Rice

   • Rinse 1.5 cups of sushi rice under cold water in a fine-mesh sieve until the water runs clear. This removes excess starch and prevents gummy rice.
   • In a medium saucepan, combine the rinsed rice and 1.5 cups of water. Bring to a boil over high heat.
   • Once boiling, immediately reduce the heat to the lowest setting, cover with a tight-fitting lid, and simmer for 15 minutes.
   • After 15 minutes, remove the pan from the heat and let it stand, covered, for another 10 minutes. Do not lift the lid during this time.
2. 2

   Season the Rice and Prepare the Tofu

   • While the rice is standing, prepare the seasoning. In a small bowl, whisk together 3 tbsp rice vinegar, 1 tbsp sugar, and 0.5 tsp salt until dissolved.
   • Once the rice has rested, transfer it to a large, non-metallic bowl. Gently pour the vinegar mixture over the rice and use a rice paddle or spatula to fold it in, using a cutting motion to separate the grains without mashing them. Set aside to cool slightly.
   • Pat the pressed tofu block dry with paper towels and cut it into 1/2-inch cubes.
3. 3

   Marinate and Cook the Tofu

   • In a medium bowl, whisk together 3 tbsp soy sauce, 1 tbsp toasted sesame oil, the remaining 1 tbsp of rice vinegar, grated ginger, and minced garlic.
   • Add the tofu cubes to the marinade and gently toss to coat everything evenly. Let it marinate for at least 15 minutes.
   • Heat 2 tbsp of vegetable oil in a large non-stick skillet over medium-high heat. Once the oil is shimmering, carefully add the marinated tofu in a single layer, reserving the leftover marinade.
   • Cook for 5-7 minutes, turning the cubes every couple of minutes, until they are golden brown and crispy on all sides.
   • During the last minute of cooking, pour the remaining marinade into the skillet. Let it bubble and thicken, coating the tofu in a savory glaze. Remove from heat.
4. 4

   Prepare Vegetables and Assemble Bowls

   • While the tofu cooks, prepare your toppings: dice the cucumber, shred the carrots, slice the avocado, and thinly slice the scallions.
   • To assemble, divide the seasoned sushi rice among four bowls, creating an even base.
   • Arrange a portion of the crispy tofu, diced cucumber, shredded carrots, cooked edamame, and sliced avocado on top of the rice.
   • Garnish with sliced scallions and a sprinkle of sesame seeds. Serve immediately.