Vegan Poke Bowls with Sesame Ginger Tofu

connoisseurusveg.com

Katie Clark

½ cup brown rice

1 cup water

3 tablespoons soy sauce

1 ½ tablespoons rice vinegar

1 tablespoon maple syrup

1 ½ teaspoons toasted sesame oil

1 teaspoon freshly grated ginger

1 ½ teaspoons canola oil, or high heat oil of choice

7 ounces extra-firm tofu, cut into 1-inch cubes

½ cup frozen shelled edamame, thawed

1 cup diced fresh mango (about 1 medium mango)

1 cup diced red bell pepper (about 1 pepper)

2 small radishes, thinly sliced

½ avocado, sliced

2 tablespoons roughly chopped roasted macadamia nuts

2 tablespoons chopped scallions

2 tablespoons chopped fresh cilantro

Directions at connoisseurusveg.com

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