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

Name: Macrobiotic Bowls with Kale Fried Rice, Tofu, and Miso Gravy
Yield: Serves 4
Ingredients: 1 clove garlic, minced; 2 cups cooked, cold brown rice (day-old best); 2 tablespoons arrowroot flour; 1 tablespoon refined avocado oil or extra-virgin olive oil; 1 teaspoon maple syrup; 2 teaspoons tamari; 1 tablespoon coconut oil or extra-virgin olive oil; 2 tablespoons white miso; 1⅓ cups water, divided; 1 onion, diced; 1 (12-ounce) package extra-firm tofu, drained, pressed, and cut into 1-inch cubes; 1 (2-pound) kabocha squash, seeded, peeled, and cut into ½-inch pieces; 4 cups (about half a bunch) destemmed, finely chopped kale; sesame seeds (optional); 1 tablespoon lemon juice or unseasoned rice vinegar; 2 teaspoons minced fresh ginger; 2 teaspoons toasted sesame oil; pea sprouts (optional); 1 tablespoon coconut oil; 2 tablespoons tamari

Preparation info

Serves
4

Difficulty
Medium

Appears in

Whole Bowls

By Allison Day

Published 2021

About

A few years ago, I learned about the macrobiotic diet, emphasizing grains, cooked starchy vegetables, seaweeds, and fermented soy condiments like miso and tamari. It’s not a style of eating that I personally adhere to, but it can produce some incredible flavors in the kitchen—an ethos I can fully adopt. This rich, umami-packed bowl proves that “health food” and great taste are not mutually exclusive.