Macrobiotic Bowls with Kale Fried Rice, Tofu, and Miso Gravy

Based on Allison Day's recipe.

Ingredients

Makes 4 servings

  • 900g kabocha squash, seeded, peeled, and cut into 1cm pieces
  • 340g extra-firm tofu, drained, pressed, and cut into 2.5cm cubes
  • 1 Tbsp refined avocado oil or extra-virgin olive oil
  • 2 tsp tamari
  • 1 Tbsp coconut oil or extra-virgin olive oil
  • 1 onion, diced
  • 2 cups cooked cold brown rice (day-old best)
  • about half a bunch kale, destemmed and finely chopped
  • 1⅓ cups water, divided
  • 2 Tbsp arrowroot flour
  • 2 Tbsp white miso
  • 2 Tbsp tamari
  • 1 Tbsp coconut oil
  • 1 Tbsp lemon juice or unseasoned rice vinegar
  • 2 tsp minced fresh ginger
  • 2 tsp toasted sesame oil
  • 1 clove garlic, minced
  • 1 tsp maple syrup
  • sesame seeds, for garnish (optional)
  • pea sprouts, for garnish (optional)

Timers

30:00

Squash and Tofu

  1. Preheat oven to 200°C (400°F). Line a large rimmed baking sheet with parchment paper.
  2. Add squash and tofu to the prepared baking sheet and toss with oil and tamari. Roast for 30 minutes, until squash is tender and tofu is puffed.

Kale Fried Rice

  1. In a wok or large high-sided skillet, heat oil over medium-high. Add onion, reduce heat to medium, and sauté until light brown (8–10 minutes).
  2. Return heat to medium-high and add rice and kale, stirring constantly; stir-fry until rice is hot and kale is wilted (3–5 minutes).

Miso Gravy

  1. In a medium saucepan, whisk ⅓ cup of the water with the arrowroot flour. Add remaining gravy ingredients (miso, tamari, coconut oil, lemon juice, ginger, sesame oil, garlic, maple syrup) and the remaining 1 cup water; whisk until combined.
  2. Heat over medium-high, whisking constantly until boiling. Reduce to medium and continue to whisk while it boils for 1 minute.

Serve

  1. To bowls, add fried rice; top with squash, tofu, and a ladle of gravy. Garnish with sesame seeds and pea sprouts if using.