Ingredients

The following ingredients have 2 Servings
  • 200 g / 7 oz firm non-GMO (cotton not silken) tofu, pressed
  • 100 g / 3½ oz curly kale
  • 8 radishes, finely sliced
  • 1 carrot shredded (optionally pickled)
  • 100 g / 3½ oz edamame beans
  • 1 cup brown rice, cooked
  • a few slices of pickled sushi ginger, finely sliced
  • 1 spring onion, finely sliced
  • baby cress, to decorate (optional)
  • 2-4 tsp oil (I used rice bran oil)
  • 5 nori (toasted seeweed) sheets
  • 30 g / ¼ cup sesame seeds
  • salt, to taste (optional, I didn't add any)
  • 2 tbsp white / shiro miso paste
  • 4 tsp rice wine vinegar
  • 2 tsp toasted sesame oil
  • 2 tsp maple syrup
  • 1 tsp chilli paste (I used sambal oelek)
  • water

Instruction

  • Cut a pressed block of tofu into equal size cubes - I got 12 out of mine.
  • Whisk all the marinade ingredients (apart from the water) together in a medium size bowl.
  • If you have a non-stick pan, you can pan-fry the tofu. To do that, place the tofu cubes in marinade and heat up 2 tsp of oil on a non-stick pan. Place the marinated tofu cubes (leave the rest of the marinade for the dressing) into the hot oil. Fry, turning frequently until browned on all sides. Be careful as the tofu is likely to splatter a little bit initially.
  • If you don't have a non-stick pan or want to reduce the amount of oil you consume, you can also bake the tofu. Set the oven to 180° C / 355° F and place naked (unmarinated) cubes of tofu on a baking sheet. Bake for about 20 minutes, turning once, halfway through. Switch the oven to the grill / broiler function. Coat the baked tofu cubes in the marinade, return them to the baking sheet and grill them for about 5 minutes, until browned.
  • Tear the nori sheets into smaller pieces with your hands and place them in a coffee grinder. Grind them into small pieces.
  • Add sesame seeds and salt (if you wish). Store in an airtight jar in a dry cupboard.
  • Destem the kale and chop it into small pieces. Heat up 2 tsp of oil in a wok. Once the oil gets hot, throw in the kale and stir-fry for about 5 minutes. Season with a pinch of fine sea salt.
  • Take the leftover miso marinade and add a splash (approx. 1 tsbp) of water to create a quick dressing.
  • Divide the kale, radishes, carrot, edamame, and rice between two bowls. Season the rice with a pinch of furikake. Top the bowls with tofu, chopped-up sushi ginger, spring onion and cress. Drizzle with miso dressing.