Vegan Tofu Poke Bowl

Instructions

1. Prepare the tofu
   Press the tofu for at least 15 minutes to remove excess water. Cut into 3/4-inch cubes and place in a medium bowl.
2. Make the marinade
   In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, and sriracha. Pour two-thirds of the mixture over the tofu, toss gently to coat, and let marinate for at least 15 minutes (or up to 2 hours in the refrigerator for more flavor).
3. Cook the tofu
   Heat a non-stick skillet over medium-high heat. Add the marinated tofu (reserving the marinade) and cook for 2-3 minutes per side until golden and slightly crispy. Remove from heat and toss with the reserved marinade.
4. Prepare the rice and vegetables
   If using freshly cooked rice, let it cool slightly. Prepare all vegetables: slice the avocado and cucumber, julienne the carrots, and ensure the edamame is cooked and cooled.
5. Assemble the bowls
   Divide the rice among four bowls. Arrange the tofu, avocado, cucumber, carrots, and edamame on top of the rice in separate sections for visual appeal.
6. Add the toppings
   Sprinkle each bowl with pickled ginger, sesame seeds, and nori strips. Drizzle the remaining marinade over each bowl if desired.
7. Final touches
   Garnish with sliced green onions. Serve immediately, or cover and refrigerate for up to 24 hours for meal prep.