The perfect macrobiotic meal must provide a balance of all flavours - sweet, sour, bitter, salty. That way you will leave the table feeling satisfied with no further cravings. Here we have sweetness from the leeks and mirin, bitter from the accompanying greens, salt from the miso and sour from an accompanying pickle* (see note).
Cut the tofu into slices and bring to the boil in a pan. When the tofu has lifted to the water's surface. Drain it and blot dry. Mix the miso with ½ cup water until it forms a smooth paste. Pour the miso over the tofu and let it sit for as long as possible. (no less than ½ hour)
Remove the tofu from the miso, and retain any leftover miso paste.
Heat a frying pan wok with the 1 tbs sesame oil and stir fry the tofu in batches until it is golden on both sides.
Heat a wok the rest of the sesame oil and stir fry the leeks and zucchini until tender (2 - 3 minutes).
Pour in the remaining miso paste, and add the dill and arame. Mix the kuzu powder with the water to a paste and add it to the dish with the mirin. Cook until the sauce thickens slightly (add more water if it gets too thick).
Serve with the tofu slices, steamed greens and a grain of your choice.
Note: Pickles are served as an accompaniment to macrobiotic meals to stimulate digestion. Make your own pickle or buy picked ginger or diakon from most health food stores.
Makes 4 servings
| Prep Time: | 1 hr |
| Cooking Time: | 10 mins |
| Ready in: | 1 hr 10 mins |
Suitable for: |
|
| Dinner | |
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| Nutritional Information - Per Serve | |
| Kj | 895 kj |
| Calories | 214 kcal |
| Fat | 14.7 g |
| Saturated Fat | 2.1 g |
| Total Carbohydrate | 11.2 g |
| Total Protein | 12.9 g |
| Fibre | 4.6 g |
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