Place the tofu on a few sheets of paper towel, top with more paper towel and add a few heavy books or pots on top to press the moisture out. Let it sit for 10 minutes.
Heat the coconut oil in a skillet over medium high heat and add in the tofu pan fry on all sides until very crispy and golden, about 5-8 minutes.
Meanwhile, mix together the sesame oil, ginger, tamari, coconut sugar and sriracha. Once the tofu is caramelized and golden, turn off the heat, and brush the pieces with the coconut sugar glaze. Toss in the pan to coat and allow to lightly caramelize. Set aside and sprinkle with sea salt. Don’t worry about the tofu not being super hot, it’s just as tasty at room temperature.
Mix together the vinegar, sesame oil, tamari, sugar, oil and sriracha in a bowl. Season with salt and pepper, to taste.
To assemble, fill each bowl with 1 cup of brown rice and a drizzle of the dressing. Top with a quarter of the tofu and add the poke bowl toppings of your choice. Enjoy!