For the Tofu Poke Bowl

1. Squeeze the container fluid out of the tofu. (Tip: an easy way to squeeze the moisture out of a tofu cake is to take two large dinner plates remove the tofu from its container, and put the tofu cake in between the two plates to carefully remove moisture without breaking the structural integrity of the tofu cake. The weight of the plate does the work for you.)
2. Slice the tofu into 1/2 inch cubes.
3. Season tofu with pink Hawaiian sea salt. Set aside. (Option to fry the tofu until it’s golden crispy, if you prefer cooked tofu to raw.)
4. Prepare 4-6 cups of brown rice in a saucepan.
5. Slice the fruits and veggies: Cut the radishes and sweet onion julienne style.
6. Chiffonade the green onion and thai basil.
7. Finely Dice the garlic and chili pepper (keeping the seeds, if you like spicy)
8. Slice the cheer tomatoes in halves or thirds, depending on size.
9. Quarter the limes.
10. Slice the oranges into small wedges.

For the Sweet Thai Chili Sauce

1. Stir all ingredients in a large mixing bowl until blended thoroughly.
2. For a more smokey flavor, add 1 extra tbsp of toasted sesame oil.

Assemble the Bowls

1. Spoon out desired amount of brown rice into a large bowl.
2. Top rice with tofu and all prepared produce.
3. Add desired amount of sweet thai chili sauce.
4. Mix well, until everything is coated.
5. Squeeze lime wedge on top.
6. Garnish with green onion, orange, and starfruit slices.
7. Enjoy!