Miso Tofu Bowl with Goji Berry Kale and Cauliflower Rice

February 25, 2020

Zen Buddhist Vegetarian Cuisine: Shojin-Ryori

 

After taking a Zen Buddhist Vegetarian cooking class with Naoko Moller, I attempted to apply principles from the class to this recipe.

The number five is of incredible importance to the Buddhist religion, and this number is reflected in the cuisine with five different preparations, five different flavors, and five different colors. For this recipe I incorporated ingredients that would reflect the rule of five.

  • Five colors: white, green, red, orange, and brown.
  • Five flavors: sour, bitter, salty, sweet, and spicy.
  • Five preparations: Sautéed, raw (pickled), steamed, fried, and baked.

Another important principle of Shojin-Ryori is your attitude while preparing a meal, so have fun and don’t expect perfection. Be attentive while you cook and when you eat to allow meal preparation to be meditative.

Miso Tofu Bowl with Goji Berry Kale and Cauliflower Rice

Inspired by Zen Buddhist vegetarian cuisine, Shojin-Ryori, this recipe is packed with a variety of flavors and colors. While simple in its ingredients, this recipe challenges the chef to find balance in timing each preparation to finish at the exact time for bowl assembly.
Course: Main Course
Cuisine: Japanese

Ingredients

Pickled Carrots and Cucumber

  • 3/4 cup carrots, julienned
  • 3/4 cup cucumbers, julienned
  • 1/3 cup rice vinegar
  • 1/3 cup water
  • salt, to taste

Pan-Fried Mushrooms

  • 1/2 tbsp sesame oil
  • 1 tsp fresh ginger, chopped
  • 2 cups mushrooms
  • 2 tbsp soy sauce or tamari

Sautéed Miso Tofu

  • 1 14oz extra firm tofu, organic and non-GMO
  • 2 tbsp soy sauce or tamari
  • 1 tbsp red miso paste
  • 1/2 tsp cornstarch
  • 1/4 tsp red pepper flakes

Steamed Kale with Goji Berries

  • 7 cups kale
  • 1/2 cup water
  • 1/2 cup goji berries, dried
  • salt, to taste

Roasted Cauliflower Rice

  • 3 cups cauliflower rice
  • 1 tbsp fresh lemon juice
  • salt to taste

Instructions

Raw Pickled Carrots and Cucumber

  • Place julienned carrots and cucumbers in a bowl. Add salt, rice vinegar, and water. Add extra water if needed to completely cover carrots and cucumbers. Set aside.

Pan-Fried Mushrooms

  • In a medium-size sauté pan, heat sesame oil over medium heat. Add ginger and mushrooms and season with soy sauce. Reduce heat to medium-low and stir frequently, until mushrooms are fully cooked.

Sautéed Miso Tofu

  • Remove tofu from package, drain liquid, and pat dry with paper towels. Set aside.
  • While mushrooms are cooking, combine tahini paste, soy sauce, miso paste, cornstarch, and red pepper flakes in a bowl.
  • Cut tofu into 1 inch cubes. Place cubes in tahini, soy, and miso marinade. Delicately cover tofu cubes with sauce.
  • Add tofu to a pan in a single layer. Cook until browned, about 3-5 min per side.

Steamed Kale with Goji Berries

  • Rinse kale and trim thick ribs. Chop leaves and add to a medium size pan. Add water and salt over low-medium heat. Cover and simmer until kale is tender and slightly wilted. Try not to overcook, kale should maintaining it's vibrant green color.

Roasted Cauliflower Rice

  • Preheat oven 375 degrees F. In a bowl, combine riced cauliflower, salt, and lemon juice.
  • Spread cauliflower rice into a thin layer on a large rimmed baking sheet.
  • Roast in the oven for about 5 minutes. Stir, and roast for another 5 minutes or until rice is thouroughly cooked.

Assemble Bowl

  • Place roasted cauliflower rice in the bottom of the bowl. Top with pickled carrots and cucumber, sautéed mushrooms, tofu, and kale. Sprinkle dried goji berries on top of steamed kale, and enjoy!