Sushi Bowl & Pinot Gri

Ingredients

What you need:

• Tofu

• Brown Rice or Quinoa

• Chopped Kale

• Carrots (Matchstick or chopped finely)

• Miso Paste

• Sesame Oil

• Tamari

• Seaweed Snacks

Sesame Ginger Sauce

• Fresh Ginger or Ginger Powder

• Tahini

• Rice Wine Vinegar

• Tamari

• Lemon Juice

• Agave

Instructions:

1. Remove the tofu from the package and squeeze out all moisture. If you like it extra firm, wrap the tofu in a towel and place it under a heavy object in the frig.

2. Combine miso paste, sesame oil, tamari, and rice wine vinegar in a bowl. Add a little water and whisk until smooth.

3. Cube the tofu and pour miso sauce over the tofu. Marinate for at least an hour.

4. Roast the tofu for about 15-20 minutes.

5. Steam the chopped kale until tender.

6. The carrots can also be steamed but I leave them raw for texture.

7. Make the sesame ginger by blending ginger, tanihi, rice wine vinegar, tamari, lemon juice and agave.

8. Build the bowl and top with sesame seeds and seaweed.

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Wine Pairing Suggestions: Hillinger Pinot Gris

• 100% Pinot Gri

• Austria

• $15 Mom’s Organic Market