Method
Step 1
Preparation: Boil the kettle. Prepare all ingredients as indicated above.
Step 2
Brown rice: Pour boiling water (3 cups for 4; 1½ cups for 2) into a pot on high heat and add the rice with a pinch of salt. Bring to the boil, cover, turn heat down to low and gently simmer for 18-20 minutes. Drain.
Step 3
Miso glaze: Mix together the soy sauce, 2/3 of the miso paste rice wine vinegar and brown sugar. Set aside.
Step 4
Miso orange dressing: Mix together the orange juice and the REST of the miso paste. Set aside.
Step 5
Kale: Use your fingers to massage the miso orange dressing through the leaves for about 30 seconds, until soft.
Step 6
Miso glazed tofu: Place a pan on medium-high heat with a drizzle of olive oil. When the pan is hot, add the tofu and cook for 2-3 minutes a side until golden. In the last 1 minute of cooking add the miso glaze and cook until reduced.
Step 7
Serve the sticky tofu strips sprinkled with the black sesame seeds, with the brown rice, grated carrots and pickled ginger.