This fresh and delicious Tofu Poke Bowl couldn’t be any easier to make at home and features delicious baked sesame ginger tofu.

Yields: 4

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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

2 tbsp sesame seeds, garnish, optional

1 tsp chili flakes, garnish, optional

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1. If you’re baking the tofu, preheat the oven to 400 degrees Fahrenheit (205 degrees Celsius). If airfrying, you’re welcome to preheat your air fryer but I never bother.

2. I like bigger cubes, but you can pick. Smaller cubes will cook faster.

3. So, you’re welcome to coat your tofu in something if you like. A little cornstarch or arrowroot powder would make the sauce even more likely to stick, but unless you’re adding oil to the tofu, it can sometimes give a bit of a powdery taste that I don’t like, and I don’t fry my tofu. So that’s why I say you’re welcome to do it if you prefer, but I personally skip it and the sauce still sticks to the tofu for me.

4. Place the tofu in a single layer on a silicone mat or parchment paper lined baking tray or in a single layer in your air fryer basket. Single layer is best to ensure all sides get crispy.

5. Bake for about 20-30 minutes until it’s the texture you like. I do 30 minutes because I like it to be nice and chewy/crispy. Flip the cubes halfway through.

6. Cook for about 15-20 minutes, shaking the basket or flipping each piece occasionally (every 6-8 minutes or so).

7. While those are cooking, make your sauce. You can either saute your ginger and garlic first, or add them all at once to the pot. Add everything to a large nonstick pot (large because we’ll toss our tofu in it, and that’s hard in a tiny pot, ask me how I know) except for the cornstarch / arrowroot powder and ¼ cup water. Mix those in a small bowl or cup and whisk until smooth, but set aside for now.

8. Bring the sauce to a low boil over medium high heat. Stir in the cornstarch / arrowroot powder mixture and stir until thickened. Keep warm over low heat until the tofu is cooked.

9. Toss the cooked tofu in the sauce and let it simmer on low for 2-3 minutes then remove from heat.

10. Prepare your tofu poke bowl by starting with a base of rice. Then add each of the toppings--make it pretty or dump it on top, doesn’t matter. Finally use a large spoon to add your tofu on top, grabbing a bit of extra sauce and drizzling it on top.

11. Sprinkle with sesame seeds, chili flakes, or anything else you like and enjoy!

12. I prefer to store leftover components separately in the fridge. It keeps everything fresher and you can customize it a bit each day if you like. Most of the components like the tofu and the veg will last up to 5 days in the fridge. Avocado, not so much :( but you could just cut up a fresh one each day if you’d like.