Ponzu Tofu Poke Bowl

For the bowl:

• 1 block (14 oz) firm tofu, pressed and cubed
• 1 cup cooked sushi rice or brown rice
• 1 small cucumber, thinly sliced or diced
• 1 medium avocado, diced
• 1 cup edamame, cooked and shelled
• 1 medium carrot, julienned or shredded
• 1 sheet nori, cut into thin strips (optional)
• Sesame seeds, for garnish
• Scallions, sliced, for garnish

For the ponzu sauce:

• 1/4 cup soy sauce (or tamari for gluten-free)
• 2 tbsp fresh lemon juice
• 1 tbsp rice vinegar
• 1 tbsp mirin (sweet rice wine) or maple syrup
• 1 tsp sesame oil
• 1 tsp grated ginger
• 1/2 tsp minced garlic (optional)

Optional toppings:

• Pickled ginger
• Radishes
• Microgreens

Instructions

1. Prepare the ponzu sauce:
   In a small bowl, whisk together soy sauce, lemon juice, rice vinegar, mirin, sesame oil, ginger, and garlic (if using). Set aside.
2. Marinate the tofu:
   Place the cubed tofu in a shallow dish and pour half the ponzu sauce over it. Let it marinate for 15-20 minutes, turning the tofu occasionally to ensure even coating.
3. Assemble the bowl:
   • Divide the cooked rice between two bowls.
   • Arrange the marinated tofu, cucumber, avocado, edamame, carrot, and other desired toppings on top of the rice.
4. Drizzle and garnish:
   Drizzle the remaining ponzu sauce over the bowls. Sprinkle with sesame seeds and scallions. Add nori strips if desired.
5. Serve:
   Serve immediately and enjoy your fresh and healthy Ponzu Tofu Poke Bowl!