Macro Bowls

Step 1

Bring a large saucepan of water to a boil. Add the rice to the boiling water, reduce the heat to a simmer, partially cover, and cook until the rice is tender, about 30 minutes. Drain off the remaining water and return the rice to the pot. Cover tightly and let the rice sit for 10 minutes. Fluff with a fork before serving.

Step 2

In a bowl or jar whisk together the tahini, miso, garlic, ginger, lemon juice, soy sauce, syrup. Whisk in warm water 2 tablespoons at a time until the dressing is thick but able to be drizzled. Set aside.

Step 3

Heat a splash of oil in a skillet over medium-high heat. Cook the tofu in a single layer until the bottoms are golden. I tend to cook just one side. Remove from the pan, transfer to a plate, and season with salt and a generous sprinkling of five spice. Set aside.

Step 4

In a large pot fitted with a steamer basket or insert, bring 1-inch of water to a boil. Arrange the vegetables in the basket. Cover and steam until the vegetables are tender but with some bite remaining, this typically takes just a few minutes. If you are using thinner or smaller vegetables, add them to the steamer a couple minutes after the more substantial vegetables go in.

Step 5

Divide the rice among serving bowls. Top each bowl with vegetables, tofu, and a generous drizzle of the sauce. Sprinkle with toasted sesame seeds, and add a bit of kimchi (or other fermented vegetables). Enjoy warm.