A sauce of nutty tahini and sesame oil, umami miso, and salty nori give this wholesome bowl the depth of flavour your week deserves! It’s brimming with butternut, kale, and crispy tofu, with an added kick from ginger and garlic.
Fusion Tofu & Butternut Bowl
Fusion Tofu & Butternut Bowl
with brown basmati, nori & a miso and tahini sauce
Hands on Time: 20 - 30 minutes
Overall Time: 45 - 60 minutes
Ingredients:
- Brown Basmati Rice
- Butternut
- Fresh Coriander
- Fresh Ginger
- Garlic Clove
- Kale
- Miso Paste
- Nori Sheet
- Sesame Oil
- Spring Onion
- Tahini
- Tofu
- Vegetable Stock
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Sugar/Sweetener/Honey
GET YOUR RICE GOING
Rinse the rice and place in a pot over a medium-high heat. Submerge in 200ml of salted water, pop on a lid, and bring to the boil. Once boiling, reduce the heat and simmer for 15-20 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. On completion, drain if necessary and return to the pot. Replace the lid and set aside to keep warm until serving.
SAUCY BUTTERNUT
Boil the kettle. Dilute the stock with 200ml of boiling water. Place a pot over a medium-high heat with a drizzle of oil. When hot, fry the white spring onion slices and the butternut chunks for 3-5 minutes until lightly browned, shifting frequently. Add the grated garlic and ginger, and fry for 30-60 seconds until fragrant, shifting constantly. Pour in the diluted stock and bring to a gentle simmer. Allow to cook for 8-10 minutes until the butternut is cooked through but not too soft, stirring occasionally.
WHILE THE BUTTERNUT IS SIMMERING…
Place a pan over a medium-high heat with a drizzle of oil. When hot, sauté the shredded kale for 2-3 minutes until wilted and bright green. Remove from the pan on completion and set aside in a sieve over the sink to drain any moisture.
CRISP THE TOFU
Wipe down the pan and return it to a medium-high heat with a generous drizzle of oil. Pat the slabs of tofu dry with some paper towel. When the pan is hot, fry the tofu for 3-4 minutes on each side until crispy and golden all over. Remove from the pan on completion, cover to keep warm, and set aside for serving.
MISO MAGIC
In a bowl, whisk together the miso paste, tahini, and sesame oil. Add 2 tbsp of warm water from the kettle and whisk until smooth and combined. Once the butternut is cooked, add in the miso mixture and stir for 1-2 minutes until heated and evenly coating the butternut. Stir through the drained kale until reheated and coated in sauce. Remove from the heat on completion and season with salt, pepper, and sweetener of choice to taste.
A BOWL OF TOFU TASTINESS!
Dish up some tender basmati rice, cover in the miso-tahini butternut, and lay the golden tofu over the top. Garnish with the nori strips (to taste), the green spring onion slices, and the chopped coriander. Yum!
Brown Basmati Rice - 100ml
Vegetable Stock - 5ml
Spring Onion - 1
Butternut - 250g
Fresh Ginger - 10g
Garlic Clove - 1
Kale - 50g
Tofu - 110g
Miso Paste - 30ml
Tahini - 25ml
Sesame Oil - 7.5ml
Nori Sheet - 1
Fresh Coriander - 3g
GET YOUR RICE GOING
Rinse the rice and place in a pot over a medium-high heat. Submerge in 400ml of salted water, pop on a lid, and bring to the boil. Once boiling, reduce the heat and simmer for 15-20 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. On completion, drain if necessary and return to the pot. Replace the lid and set aside to keep warm until serving.
SAUCY BUTTERNUT
Boil the kettle. Dilute the stock with 400ml of boiling water. Place a pot over a medium-high heat with a drizzle of oil. When hot, fry the white spring onion slices and the butternut chunks for 4-6 minutes until lightly browned, shifting frequently. Add the grated garlic and ginger, and fry for 30-60 seconds until fragrant, shifting constantly. Pour in the diluted stock and bring to a gentle simmer. Allow to cook for 10-12 minutes until the butternut is cooked through but not too soft, stirring occasionally.
WHILE THE BUTTERNUT IS SIMMERING…
Place a pan over a medium-high heat with a drizzle of oil. When hot, sauté the shredded kale for 3-4 minutes until wilted and bright green. Remove from the pan on completion and set aside in a sieve over the sink to drain any moisture.
CRISP THE TOFU
Wipe down the pan and return it to a medium-high heat with enough oil to cover the base. Pat the slabs of tofu dry with some paper towel. When the pan is hot, fry the tofu for 3-4 minutes on each side until crispy and golden all over. Remove from the pan on completion, cover to keep warm, and set aside for serving.
MISO MAGIC
In a bowl, whisk together the miso paste, tahini, and sesame oil. Add ¼ cup of warm water from the kettle and whisk until smooth and combined. Once the butternut is cooked, add in the miso mixture and stir for 2-3 minutes until heated and evenly coating the butternut. Stir through the drained kale until reheated and coated in sauce. Remove from the heat on completion and season with salt, pepper, and sweetener of choice to taste.
BOWLS OF TOFU TASTINESS!
Dish up some tender basmati rice, cover in the miso-tahini butternut, and lay the golden tofu over the top. Garnish with the nori strips (to taste), the green spring onion slices, and the chopped coriander. Yum!
Brown Basmati Rice - 200ml
Vegetable Stock - 10ml
Spring Onion - 2
Butternut - 500g
Fresh Ginger - 20g
Garlic Clove - 2
Kale - 100g
Tofu - 220g
Miso Paste - 65ml
Tahini - 50ml
Sesame Oil - 15ml
Nori Sheet - 1
Fresh Coriander - 5g
GET YOUR RICE GOING
Rinse the rice and place in a pot over a medium-high heat. Submerge in 400ml of salted water, pop on a lid, and bring to the boil. Once boiling, reduce the heat and simmer for 15-20 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. On completion, drain if necessary and return to the pot. Replace the lid and set aside to keep warm until serving.
SAUCY BUTTERNUT
Boil the kettle. Dilute the stock with 400ml of boiling water. Place a pot over a medium-high heat with a drizzle of oil. When hot, fry the white spring onion slices and the butternut chunks for 4-6 minutes until lightly browned, shifting frequently. Add the grated garlic and ginger, and fry for 30-60 seconds until fragrant, shifting constantly. Pour in the diluted stock and bring to a gentle simmer. Allow to cook for 10-12 minutes until the butternut is cooked through but not too soft, stirring occasionally.
WHILE THE BUTTERNUT IS SIMMERING…
Place a pan over a medium-high heat with a drizzle of oil. When hot, sauté the shredded kale for 3-4 minutes until wilted and bright green. Remove from the pan on completion and set aside in a sieve over the sink to drain any moisture.
CRISP THE TOFU
Wipe down the pan and return it to a medium-high heat with enough oil to cover the base. Pat the slabs of tofu dry with some paper towel. When the pan is hot, fry the tofu for 3-4 minutes on each side until crispy and golden all over. Remove from the pan on completion, cover to keep warm, and set aside for serving.
MISO MAGIC
In a bowl, whisk together the miso paste, tahini, and sesame oil. Add ¼ cup of warm water from the kettle and whisk until smooth and combined. Once the butternut is cooked, add in the miso mixture and stir for 2-3 minutes until heated and evenly coating the butternut. Stir through the drained kale until reheated and coated in sauce. Remove from the heat on completion and season with salt, pepper, and sweetener of choice to taste.
BOWLS OF TOFU TASTINESS!
Dish up some tender basmati rice, cover in the miso-tahini butternut, and lay the golden tofu over the top. Garnish with the nori strips (to taste), the green spring onion slices, and the chopped coriander. Yum!
Brown Basmati Rice - 200ml
Vegetable Stock - 10ml
Spring Onion - 2
Butternut - 500g
Fresh Ginger - 20g
Garlic Clove - 2
Kale - 100g
Tofu - 220g
Miso Paste - 65ml
Tahini - 50ml
Sesame Oil - 15ml
Nori Sheet - 1
Fresh Coriander - 5g
GET YOUR RICE GOING
Rinse the rice and place in a pot over a medium-high heat. Submerge in 700ml of salted water, pop on a lid, and bring to the boil. Once boiling, reduce the heat and simmer for 15-20 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. On completion, drain if necessary and return to the pot. Replace the lid and set aside to keep warm until serving.
SAUCY BUTTERNUT
Boil the kettle. Dilute the stock with 800ml of boiling water. Place a large pot over a medium-high heat with a drizzle of oil. When hot, fry the white spring onion slices and the butternut chunks for 5-7 minutes until lightly browned, shifting frequently. Add the grated garlic and ginger, and fry for 30-60 seconds until fragrant, shifting constantly. Pour in the diluted stock and bring to a gentle simmer. Allow to cook for 12-15 minutes until the butternut is cooked through but not too soft, stirring occasionally.
WHILE THE BUTTERNUT IS SIMMERING…
Place a pan over a medium-high heat with a drizzle of oil. When hot, sauté the shredded kale for 4-5 minutes until wilted and bright green. Remove from the pan on completion and set aside in a sieve over the sink to drain any moisture.
CRISP THE TOFU
Wipe down the pan and return it to a medium-high heat with enough oil to cover the base. Pat the slabs of tofu dry with some paper towel. When the pan is hot, fry the tofu for 3-4 minutes on each side until crispy and golden all over. For the crispiest results, you may need to do this step in batches. Remove from the pan on completion, cover to keep warm, and set aside for serving.
MISO MAGIC
In a bowl, whisk together the miso paste, tahini, and sesame oil. Add ½ cup of warm water from the kettle and whisk until smooth and combined. Once the butternut is cooked, add in the miso mixture and stir for 3-4 minutes until heated and evenly coating the butternut. Stir through the drained kale until reheated and coated in sauce. Remove from the heat on completion and season with salt, pepper, and sweetener of choice to taste.
BOWLS OF TOFU TASTINESS!
Dish up some tender basmati rice, cover in the miso-tahini butternut, and lay the golden tofu over the top. Garnish with the nori strips (to taste), the green spring onion slices, and the chopped coriander. Yum!
Brown Basmati Rice - 400ml
Vegetable Stock - 20ml
Spring Onion - 4
Butternut - 1kg
Fresh Ginger - 40g
Garlic Clove - 4
Kale - 200g
Tofu - 440g
Miso Paste - 125ml
Tahini - 100ml
Sesame Oil - 30ml
Nori Sheet - 2
Fresh Coriander - 10g
Woolies Products in this dish
