Making a healthy, delicious Japanese macrobiotic bowl with chef Peggy Chan

tofu

🥗Healthier: tempeh

💰Cheaper: cooked chickpeas

Tempeh adds protein and fiber, while chickpeas are budget-friendly.

brown rice

🥗Healthier: quinoa

💰Cheaper: white rice

Quinoa is higher in protein, while white rice is often less expensive.

seaweed

🥗Healthier: spinach

💰Cheaper: kale

Spinach offers similar nutrients, while kale is often more affordable.

miso

🥗Healthier: nutritional yeast

💰Cheaper: soy sauce

Nutritional yeast provides umami flavor, while soy sauce is a budget option.

Wash the brown rice and rinse it at least three times.

Cover the rice with water and cook it over medium heat for 35 minutes.

In a pot, combine tamari soy sauce and coconut sugar, then bring to a boil to melt the sugar.

Add brown rice vinegar, sesame oil, and yuzu juice to the pot.

Soak dry seaweed in water for about 5 minutes, then drain the water.

Marinate the seaweed with some of the ponzu dressing.

Season the firm tofu with salt, pepper, and a bit of sesame oil, then sear it in a pan until golden brown.

In a blender, combine raw tahini paste and miso, then add filtered water to thin the dressing.

Balance the tahini miso dressing with lemon juice, black pepper, and salt.

Cook the leafy greens by steaming them for about 3 minutes to retain their color.

Sear mushrooms in a hot pan, seasoning with salt and pepper, until golden brown, about 8 minutes.

Assemble the bowl starting with a bed of rice, then drizzle with ponzu dressing.

Add slices of seared tofu, sautéed mushrooms, and seasonal greens on top of the rice.

Finish by squeezing tahini miso dressing over the tofu and the bowl.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens