Crispy Sesame Tofu Poke Bowl

🔥 Prep

• Press the 400 g firm tofu, then cut it into 2‑cm cubes.
• Place the cubed tofu in a bowl, sprinkle with 2 tbsp cornstarch and 1 tbsp sesame seeds; toss to coat evenly.
• Rinse 200 g jasmine rice under cold water until water runs clear, then drain.
• Measure out 400 ml water for cooking the rice.
• Slice 1 cucumber into thin half‑moon pieces.
• Peel and dice 1 avocado into bite‑size chunks.
• If using frozen edamame, thaw 100 g edamame beans and pat dry.
• In a small bowl, combine 30 g mayonnaise and 15 ml sriracha to make the spicy mayo; set aside.
• Measure out 30 ml soy sauce and 30 ml sesame oil for the tofu glaze.

🔥 Cook

• 1. In a medium saucepan, combine the rinsed 200 g jasmine rice and 400 ml water; bring to a boil over high heat.
• 2. Once boiling, reduce to low, cover, and simmer for 15 minutes until the water is fully absorbed.
• 3. Remove the saucepan from heat and let the rice stand, covered, for 5 minutes; then fluff with a fork and set aside.
• 4. Heat a non‑stick skillet over medium‑high heat and add 15 ml sesame oil.
• 5. Add the cornstarch‑coated tofu cubes in a single layer; sear for 3‑4 minutes on each side, turning gently, until golden brown and crispy (total about 8‑10 minutes).
• 6. Drizzle the remaining 15 ml sesame oil and 30 ml soy sauce over the tofu; toss to coat and cook for an additional 1 minute over medium heat to let the glaze caramelize.
• 7. Transfer the crispy sesame tofu to a plate lined with paper towels to absorb excess oil.
• 8. In the same skillet, add the thawed 100 g edamame; sauté over medium heat for 2‑3 minutes until heated through, seasoning with a pinch of the 0.5 tsp salt.
• 9. Divide the steamed jasmine rice among serving bowls; top with cucumber slices, avocado chunks, edamame, and the crispy tofu.
• 10. Drizzle the spicy sriracha mayo over each bowl and sprinkle with any remaining sesame seeds if desired.

🔥 Serve

• Serve the poke bowls immediately while the tofu is still crispy.
• Add optional garnishes such as lime wedges, pickled ginger, or extra sriracha for extra heat.
• Pair with a light green tea or sparkling water with a slice of lemon.