Poke bowl au tofu grille

03 — Method

1. Take the tofu out of its package and press it between paper towels under a weight for 30 minutes to remove excess water — that’s what lets it brown in the pan.
2. Meanwhile, rinse the sushi rice in a fine strainer under cold water for 1 minute until the water runs clear. Cook it in 400 ml (1⅔ cups) of cold salted water the Japanese way: cover, bring to a simmer and cook for 12 minutes.
3. When the rice is done, let it rest off the heat, covered, for 10 minutes. Stir the rice vinegar, sugar and salt in a small bowl until dissolved, then fold it gently into the rice with a spatula while fanning it so it turns glossy.
4. Cut the pressed tofu into even 2 cm (¾ in) cubes. Mix 2 tbsp of soy sauce, 1 tbsp of sesame oil, the grated ginger and mirin, add the tofu and marinate in the fridge for 15 minutes.
5. Heat 2 tbsp of sunflower oil in the large nonstick skillet over medium-high heat. Add the tofu (without the marinade) and brown for 8 minutes, turning often.
6. Meanwhile, prepare the toppings: slice the avocado, cut the mango into 1 cm (⅜ in) cubes, slice the cucumber into half-moons on a mandoline and shred the red cabbage. Slice the radishes paper-thin.
7. Cook the frozen edamame in boiling salted water for 4 minutes, then cool in ice water to keep it bright green, tender and crisp.
8. Build each bowl: seasoned rice on the bottom, then separate sections of tofu, avocado, mango, cucumber, red cabbage, radishes and edamame. Drizzle with the rest of the soy sauce and sesame oil and sprinkle with sesame seeds.