Vegan Poke Bowl with Ponzu Glazed Tofu

16 oz

extra firm tofu

½ cup

Big Tree Farms Organic Ponzu Marinade & Sauce, divided

1 tbsp

avocado oil

⅔ cup

brown rice, dry

1 cup

frozen edamame, thawed

mango, peeled and diced

medium cucumber, thinly sliced

2-4

radishes, sliced

avocado, sliced

1 pack

roasted seaweed, cut into strips

1-2 tsp

black and white sesame seeds

¼ cup

scallions, sliced

Press tofu for 30 minutes to drain excess liquid so it can soak up your Ponzu marinade.
Cut tofu into ½ inch thick cubes and toss in a shallow bowl with ¼ cup Ponzu sauce. Let marinade 15 minutes, gently stirring as needed to marinade all sides of the tofu.
Meanwhile, cook rice according to package and set aside to cool.
Add avocado oil to a nonstick pan and turn the heat to medium-high. Add marinaded tofu cubes and cook until slightly browned on the bottom, about 5-6 minutes.
Briefly remove the pan from heat to reduce splitting. Flip the tofu with tongs or chopsticks (the easiest method!), return heat to medium-high and cook additional 5-6 minutes until browned.
Briefly remove from heat again and drizzle with remaining ¼ cup Ponzu sauce. Bring to a boil and then reduce heat to low until sauce just starts to thicken into a glaze. Remove from heat immediately.
Assemble bowls by dividing all ingredients (rice, edamame, mango, cucumber, radish, avocado, and roasted seaweed) between two bowls. Top each with Ponzu glazed tofu, black & white sesame seeds, and sliced scallion. Enjoy!

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