I’m willing to bet the sesame was the last thing you noticed about this microbowl. Also, it’s not a bowl. Green spoons tip: invest in some fun, sleek dishes to make your food even better looking. Might as well get right down to this! This one is actually 4 parts – yes, 4 and they are all mission critical! Disclaimer: use your green spoons major on this one. It’s all about balancing flavour but picking which ones you like to stand out. ALSO (this is important) – I love raw tofu. You do not need to eat it raw, you can season it with soy sauce, lightly sautee it, deep fry it, you can do just about whatever you want with it. Let’s get down to it!
What You Need
Salt and Pepper Tofu
– 1 block drained extra firm tofu
– salt and pepper to taste
– 2 medium shredded carrots
– 1 splash grapeseed oil
– salt, pepper and fresh grated ginger
– 1 medium zucchini, spiralized, uncooked
– salt, pepper, garlic powder to taste
Steamed Broccoli and Mushrooms
– 1 cup broccoli flowerets
– 4-5 mushrooms, sliced
– 1 tsp grapeseed oil
– 1 tsp soy sauce
– salt, pepper to taste
..and sesame seeds!
What You Do
Start off with the tofu. When its well pressed and drained, cut it into bite sized cubes. In a large bowl, toss tofu and fresh cracked pepper and salt. Adding a hint of garlic powder and lemon juice won’t hurt either. Cover with a lid and toss it in the fridge so the flavours can dance around a bit.
In another bowl, toss your spiralized zoodles with salt, pepper and garlic powder. Mix well and put that in the fridge covered as well.
Over medium high heat, warm up your grapeseed oil. Give it some time and toss in your shredded carrots and grated ginger. Sautee with salt and pepper until slightly cooked, or the carrots vibrant orange is slightly brighter. Remove from pan and set aside.
In a clean pan, crank up the element to high and heat up about half an inch of water. Evenly add your uncooked broccoli and steam, covered, just until the colour intensifies.
When tender, drain the water and bring your element down to medium high. Toss in some grapeseed oil and your mushrooms. I went crazy with the salt and pepper here, stiring in the oil to evenly cover all my veggies. Once the mushrooms slightly brown, stir in your soy sauce. Let the veggies simmer for 2 minutes and remove quickly from the heat.
In a fun bowl, on one end, twirl up some zoodles, then beside, pile a mountain of your ginger carrots. After that, toss in your tofu, however you cooked it up. I added the broccoli and mushrooms over my zoodles so they’d slightly cook the veggies underneath and deliver some soy goodness. Don’t be afraid to mix up your bites, each flavour complimented one another so well. The best bites had a little bit of everything. I topped mine with sesame seeds and sliced almonds! What do you put in your microbowl?!