Tofu Poke Street Bowl - Love of Food

Ingredients

• 1 ½ Tablespoon light brown sugar
• 3 Tablespoons low sodium soy sauce
• 2 teaspoons sliced green onions
• 1 ½ teaspoon finely chopped garlic cloves
• 1 ¼ teaspoon finely chopped fresh ginger root
• ½ teaspoon sesame seeds, toasted
• ½ teaspoon ground black pepper
• ¼ teaspoon crushed red pepper flakes
• ½ teaspoon canola oil
• ½ teaspoon sesame oil
• 6 ounces extra firm tofu, cut into ½-inch cubes
• 1 ½ Tablespoon canola oil
• ½ teaspoon Kosher or sea salt
• ½ cup peeled, seeded, and diced cucumbers
• ¼ small red onion, sliced into thin strips
• 2 teaspoons thinly sliced green onions
• 1 ½ Tablespoon tamari or soy sauce
• 1 ½ Tablespoon sesame oil
• ½ teaspoon crushed red pepper flakes
• ½ teaspoon sesame seeds
• 8 ounces (about 8 cups) kale, washed and ribs removed and discarded
• 1 Tablespoon canola oil
• 3 ½ Tablespoon peeled and finely chopped fresh ginger
• 1 ½ Tablespoon finely chopped garlic cloves
• 3 Tablespoons tamari or soy sauce
• 1 ¾ teaspoon sesame oil
• 1 ¾ teaspoon unseasoned rice vinegar
• 1 ¾ mirin or Chinese rice vinegar
• 1 ¾ teaspoon granulated sugar
• ½ cup rose rice or sushi rice
• ¾ cup water
• ¼ cup and 2 Tablespoons low sodium vegetable stock or water
• ¼ cup white quinoa or quinoa of choice
• 2 cups peeled and diced sweet potatoes
• ¼ cup diced avocado
• ¼ cup thinly sliced yellow peppers
• ¼ cup thinly sliced red peppers
• ¼ cup store-bought gochujang BBQ sauce
• ¼ cup sliced green onions
• 2 teaspoons white sesame seeds
• 2 teaspoons black sesame seeds