Begin by wrapping the block of tofu in paper towels to gently press out excess liquid then slice it into squares and transfer them to a mixing bowl. Coat the tofu pieces evenly with cornstarch, olive oil, salt, and pepper. Bake in oven or air-fryer at 400F and cook for 14 mins, flipping them halfway.
While the tofu is cooking, prepare rice and edamame as directed on their packaging. Set aside once done.
In a saucepan over medium heat, combine all the teriyaki sauce ingredients, except for 1/4 cup of water and 1/4 cup of cornstarch. Stir well. In a separate bowl, mix the remaining 1/4 cup of water with the cornstarch to create a slurry. Gradually pour the mixture into the saucepan, stirring slowly and consistently until it thickens (about two minutes). Reduce heat to simmer and add crispy tofu. Stir to combine then remove from heat.
Make the spicy mayo sauce by whisking together all the ingredients. Adjust the consistency as needed; if the sauce is too thick, you can add water gradually until you reach the desired thickness
Assemble the poke bowl by adding rice and teriyaki tofu to your serving bowls then add sliced radish and cucumber, shredded carrots, and cooked edamame. Drizzle spicy mayo sauce then top with everything seasoning. Ready to serve!