Macrobiotic Poke Bowl

Preparation

Slice the tofu in small, bite sized pieces and toss with the Kikkoman poke sauce. Leave to marinate while you prepare the rest.

Rinse quinoa and cook in abundant water seasoned with salt over medium heat, according to the package instructions, usually 10-12 minutes. Turn off the heat, drain and return to the pan and cover with a lid. After 5-10 minutes, fluff with a fork and keep warm.

Meanwhile, wash the broccoli rabe and place into stovetop steamer. Steam over high heat, covered, 4-5 minutes. Rinse under cold tap water 1 minute and season lightly with salt. If you don’t have a steamer, use a colander inside a pot with a well-fitting lid. Replenish the water in the pot regularly. If you cannot find broccoli rabe, use regular broccoli, divided in small bite-sized florets.

Slice the carrot in thin matchsticks. Use the mandolin if you have it. Bring sushi rice vinegar to boil in a small pan and pour over the carrot matchsticks. Leave to cool.

Slice the cooked beetroot in thin half-moons. Season lightly with salt. You can also cook your own beetroot ahead: wrap unpeeled beetroot in aluminium foil and cook in the oven at 180 °C until tender when pierced with a fork. It usually takes 90 minutes, depending on the beetroot size - it could take up to 2 hours. Peel and store cold until ready to use.

Chop the dill leaves coarsely.

Divide quinoa among 4 bowls. Divide equal amounts of all other prepared ingredients among bowls, on top of quinoa, clockwise: dill, beetroot half-moons, marinated tofu with sauce, broccoli rabe, and more beetroot half-moons. Place carrot matchsticks in the middle and sprinkle with fried onions. Drizzle with more Kikkoman poke sauce if desired and serve directly.