This General Tso's Tofu Poke Bowl is so good, it's way more than just food: it's an experience! It's generous pieces of crispy tofu drenched in a perfectly balanced zesty, sweet and sour sauce, sitting over loads of fresh, crispy vegetables and soft, almost creamy calrose rice.
Cook the rice (or other grain of your choice) according to instructions on package, or using your favorite method.
Meanwhile, prep your vegetables, but wait until the very end to peel and slice the avocado, to avoid browning.
Next, cut the tofu into bite size cubes and place them into a medium sized bowl, along with the tapioca starch; toss until the tofu is completely and evenly coated.
In a separate bowl, combine the ingredients for the sauce and whisk vigorously until well combined.
Heat a few tablespoons of avocado oil in a large frying pan or wok set over medium-high heat. When hot, carefully add the tofu cubes and fry until golden and crispy on all sides, about 5 minutes.
Add the sauce to the pan and let it simmer until it's reduced and thickened, about 3 minutes, then remove from heat.
You are now ready to assemble the poke bowls: Divide the rice (or any grain you chose to use) between 2 fairly large bowls. Arrange the prepped veggies around the bowl on top of the rice, and then spoon the General Tso's tofu right in the center.
Garnish with sesame seeds, if desired, and serve without delay!
Notes
A FEW TIPS WORTH MENTIONING: *To give your carrots a bit of a tangy bite, use a little bit of the brine from the pickled onions to soak them in while they are waiting for the rest of the stuff to be ready.**There’s really no need to cook the edamame; simply leave it in the fridge to thaw overnight, or rinse it under cold running water until it’s completely thawed and then drain it well.***You might want to wait until the very end to slice your avocado and top your bowl with it, as avocados tend to brown when exposed to air.