Preparation Time: 10 minutes
Cooking Time: 35 minutes
Servings: 1
1 tbsp mirin
20g miso paste
1 * 150g firm tofu
40g celery, trimmed
35g red onion
120g courgette
1 bird’s eye chili
1 garlic clove, finely chopped
1 tsp finely chopped fresh ginger
50g kale, chopped
2 tsp sesame seeds
35g buckwheat
1 tsp ground turmeric
2 tsp extra virgin olive oil
1 tsp tamari (or soy sauce)

  1. Pre-heat your over to 200C or gas mark 6.
  2. Cover a tray with baking parchment. Combine the mirin and miso
  3. Dice the tofu and coat it in the mirin-miso mixture in a resealable plastic
    bag. Set aside to marinate. Chop the vegetables (except for the kale) at a
    diagonal angle to produce long slices. Using a steamer, cook for the kale
    for 5 minutes and set aside.
  4. Disperse the tofu across the lined tray and garnish with sesame seeds.
    Roast for 20 minutes, or until caramelized. Rinse the buckwheat using
    running water and a sieve. Add to a pan of boiling water alongside
    turmeric and cook the buckwheat according to the packet Put the oil and
    heat in a skillet over high heat. Toss in the vegetables, herbs and spices
    then fry for 2-3 minutes.
  5. Reduce to a medium heat and fry for a further 5 minutes or until cooked
    but still crunchy.
    NUTRITION: Calories 273 Fat 2 g Carbohydrates 12 g Protein 12 g Fiber 0
    g Smart Points: 3