Vegetarian Poke Bowl

Instructions

1. Prepare the rice
   Cook the brown rice according to package instructions, typically 2 cups rice to 4 cups water. Bring to a boil, reduce heat, cover and simmer for about 35-40 minutes until tender. Once cooked, stir in 1 tablespoon rice vinegar and let cool slightly.
2. Marinate the tofu
   In a medium bowl, whisk together 2 tablespoons soy sauce, 1 tablespoon sesame oil, and 1 tablespoon maple syrup. Add the cubed tofu and gently toss to coat. Let marinate for at least 15 minutes while preparing other ingredients.
3. Cook the tofu
   Heat a non-stick skillet over medium-high heat. Add the marinated tofu (reserving any excess marinade) and cook for 2-3 minutes on each side until golden brown and slightly crispy. Remove from heat and toss with the remaining marinade.
4. Prepare the sauce
   In a small bowl, combine the remaining 1 tablespoon soy sauce, 1 tablespoon sesame oil, and a small drizzle of maple syrup. Whisk until well combined. This will be your poke sauce to drizzle over the finished bowls.
5. Prepare the vegetables
   Slice the avocado, dice the cucumber, shred the carrots, and slice the cabbage and radishes if not already prepared. Ensure all vegetables are washed thoroughly and patted dry before cutting.
6. Assemble the bowls
   Divide the cooked brown rice among four bowls. Arrange the tofu, avocado, edamame, cucumber, carrots, cabbage, and radishes in sections on top of the rice, creating a colorful presentation.
7. Add the finishing touches
   Drizzle each bowl with the prepared sauce. Sprinkle with toasted sesame seeds and arrange nori strips around the edge or on top. Add pickled ginger if using.
8. Serve
   Serve immediately while the tofu is still warm, or refrigerate and serve chilled. For best results when serving chilled, keep the sauce separate and add just before eating.