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Miso Ginger Tofu & Black Quinoa Poke Bowl

Serves: 4

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Method

  1. Place the tofu in the freezer overnight. This allows water crystals to form inside the tofu to break it down, allowing the miso marinade to penetrate it.
  2. Remove the tofu from the freezer and squeeze gently in a clean cloth to remove all excess water.
  3. Mix the white miso paste, mirin and sugar to make a marinade and gently heat to dissolve the sugar.
  4. Dice the tofu into 2cm cubes and place in a bowl with the marinade. Leave to marinade for 4 hours.
  5. Grill the tofu on hot grill pan until golden and lightly charred all over.
  6. To serve, place the hot rice mixed with the quinoa in a serving bowl and arrange the vegetables and seaweed attractively around.
  7. Place the grilled tofu in the centre, sprinkle over the black sesame seeds, drizzle over the dressing and serve scattered with the shiso leaves.