Tofu Poke Bowl - Vegan and Oil-free Recipes

Ingredients

• 1 - 16 oz block (454g) super firm tofu (see note 1)
• 2 tbsp fresh grated ginger, to taste
• 3 cloves garlic, minced
• ¼ cup (59 mL) reduced sodium soy sauce (use gluten-free tamari for GF)
• ¼ cup (45g) coconut sugar (cane sugar or agave/maple syrup OK)
• 1 ½ tbsp rice vinegar
• 2 tbsp tahini OR 1 tbsp toasted sesame oil
• ¼ cup (59mL) + 3 tbsp water, divided
• 1 tbsp cornstarch or arrowroot powder
• 4 cups (800g) cooked Jasmine rice
• 2 cups (340g) Shelled edamame
• ½ cup (58g) Watermelon radish (any radish is fine)
• 2 cups (238g) chopped cucumber (peel thick skinned cucumber)
• 1 cup (165g) diced mango
• 1 ripe avocado, diced
• ½ cup (120g) pickled ginger
• ½ bunch green / spring onions, chopped
• 1-2 tbsp sesame seeds, garnish, optional
• 1 tsp chili flakes, garnish, optional