Directions

1. This is a really easy recipe. You can also prep this in advance and keep it separate containers which can be assembled last minute.
2. First cook the rice. I made brown rice, but regular rice, quinoa, millets, bulgur also work well. You can also use lemon rice here.
3. Slice all the veggies that you are using and keep aside. Cut avocado into wedges. You can tear lettuce leaves if using. You can also use baby spinach here.
4. Make your marinade by adding together 3 tbsp. soy sauce or tamari, 1 tsp. Miso paste, 1 tbsp. apple cider vinegar, 1 tbsp. maple syrup, 1 tsp. Minced ginger and sesame oil together.
5. Use firm tofu and press it well between paper towels to squeeze out all moisture. Cut into cubes and marinate with the sauce for about 15 minutes till it absorbs flavour.
6. Heat a pan and lightly saute the marinated tofu till crispy on all sides. Take it out.
7. To air fryer tofu, preheat air fryer at 390F or 200C for 5 minutes.
8. Brush the air fryer basket and place the marinated tofu cubes on the basket. Fry for about 4 minutes. Flip and fry for another 4 minutes till tofu is crispy.
9. All the leftover sauce can be heated in the pan. Add some water if it the sauce is very thick to slightly thin it down. You can also just spoon the sauce without heating.
10. Now assemble you bowl by adding the cooked rice, layering the veggies and avocado along with crispy tofu. Spoon the sauce all over the tofu cubes. Top with toasted sesame seeds, pickled onion and ginger and serve lemon wedges on the side.
11. Your delicious vegan poke bowl with tofu is ready to enjoy.