4cups1 L assorted green vegetables (broccoli, asparagus, green beans, snow peas), washed and cut into bite-size pieces
1leaf of kaletough stem removed, chopped into bite-size pieces (optional)
1½cups375 ml cooked whole grain or rice of your choice (brown rice, quinoa, couscous, barley, and so on)
Fresh coriander leaves
Toasted pumpkin seeds
Sliced green onion
Make the dressing: Add all the ingredients in a screw top jar shake as vigorously as you can. The miso may stubbornly refuse to mix into the dressing. If so, use a fork to loosen the mound, then close and shake the jar again—that should do the trick. Reserve.
Fry the tofu (skip this step if using leftover proteins): Heat the peanut oil in a medium skillet over medium heat. Add the tofu, sprinkle with salt, pepper, and sesame seeds, and fry until golden on all sides. Let cool.
Prep the veggies: Bring a medium pan of salted water to the boil. Add the assorted green vegetables and blanch for 1 minute. Add the chopped kale (if using), and blanch for 30 seconds more. Drain and immediately immerse the veggies in cold water to stop the cooking. Leave them to cool in the water for 5 minutes, adding more cold water if needed. Drain again, and pat the veggies dry.
Build the Buddha bowls: Place two or three serving bowls in front of you. Spoon about ½ cup (125 ml) cooked whole grain or rice into each bowl. Divide the green veggies and fried tofu between each portion. Generously garnish with coriander leaves, pumpkin seeds, green onion, and sesame seeds. Finish with a lime wedge.
Serve immediately, encouraging everyone to generously help themselves to some of the dressing, adding more as they devour their bowl.
Instead of tofu, you can use any leftover cooked meat (beef brisket, steak, roasted pork, chicken), seared fish, or grilled shrimp.
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