This tofu bowl is the perfect healthy lunch for at home or work. This bowl features kale, soy sauce and wild rice – Everything you need for a tasty meal
This dish contains the following allergens: Soybeans, Tree Nuts
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60ml plus 2 tbsp
soy sauce, divided
3 tbsp
mirin, divided
1 tbsp
brown sugar
3 tbsp
toasted sesame oil, divided
1 tsp
tamari or soy sauce
1 tsp
garlic powder
400g
extra firm tofu, drained
100g
farro, rinsed
100g
wild rice, rinsed
250ml
vegetable stock or water
1 bunch of
kale or collard greens, sliced
Toppings
shredded carrots
pickled garden vegetables
kimchi Avocado, sliced
thai peanut dressing
steamed edamame
2.2oz plus 2 tbsp
soy sauce, divided
3 tbsp
mirin, divided
1 tbsp
brown sugar
3 tbsp
toasted sesame oil, divided
1 tsp
tamari or soy sauce
1 tsp
garlic powder
14oz
extra firm tofu, drained
3.5oz
farro, rinsed
3.5oz
wild rice, rinsed
8.8oz
vegetable stock or water
1 bunch of
kale or collard greens, sliced
Toppings
shredded carrots
pickled garden vegetables
kimchi Avocado, sliced
thai peanut dressing
steamed edamame
Utensils
Step 1
In a large bowl, stir together 2 tablespoons soy sauce, 1 tablespoon mirin, brown sugar, 2 teaspoons sesame oil and garlic powder. Add the tofu and coat in the marinade, leave for at least 15 minutes.
Step 2
Place the farro, wild rice, stock or water, kale, remaining soy sauce, mirin, and sesame oil to the pot. Assemble the pressure lid, making sure the pressure release valve is in the SEAL position.
Step 3
Select PRESSURE and set to HIGH. Set time to 10 minutes. Select START/STOP to begin.
Step 4
When the pressure cooking is complete, quick release the pressure by moving the pressure release valve to the VENT position. Carefully remove the lid when the unit has finished releasing pressure.
Step 5
Place the Reversible Rack inside the pot over the rice, making sure rack is in the higher position. Cover rack with aluminum foil, then place tofu on the rack.
Step 6
Close the crisping lid. Select AIR CRISP, set temperature to 160°C, and set time to 15 minutes. Select START/STOP to begin. Halfway through cooking, flip the tofu.
Step 7
When the cooking is complete, add the tofu to the grains and greens and serve with your favourite toppings.
In a large bowl, stir together 2 tablespoons soy sauce, 1 tablespoon mirin, brown sugar, 2 teaspoons sesame oil and garlic powder. Add the tofu and coat in the marinade, leave for at least 15 minutes.
60ml plus 2 tbsp
soy sauce, divided
3 tbsp
mirin, divided
1 tbsp
brown sugar
3 tbsp
toasted sesame oil, divided
1 tsp
tamari or soy sauce
1 tsp
garlic powder
400g
extra firm tofu, drained
100g
farro, rinsed
100g
wild rice, rinsed
250ml
vegetable stock or water
1 bunch of
kale or collard greens, sliced
Toppings
shredded carrots
pickled garden vegetables
kimchi Avocado, sliced
thai peanut dressing
steamed edamame
2.2oz plus 2 tbsp
soy sauce, divided
3 tbsp
mirin, divided
1 tbsp
brown sugar
3 tbsp
toasted sesame oil, divided
1 tsp
tamari or soy sauce
1 tsp
garlic powder
14oz
extra firm tofu, drained
3.5oz
farro, rinsed
3.5oz
wild rice, rinsed
8.8oz
vegetable stock or water
1 bunch of
kale or collard greens, sliced
Toppings
shredded carrots
pickled garden vegetables
kimchi Avocado, sliced
thai peanut dressing
steamed edamame
Step 2 of 7
Place the farro, wild rice, stock or water, kale, remaining soy sauce, mirin, and sesame oil to the pot. Assemble the pressure lid, making sure the pressure release valve is in the SEAL position.
60ml plus 2 tbsp
soy sauce, divided
3 tbsp
mirin, divided
1 tbsp
brown sugar
3 tbsp
toasted sesame oil, divided
1 tsp
tamari or soy sauce
1 tsp
garlic powder
400g
extra firm tofu, drained
100g
farro, rinsed
100g
wild rice, rinsed
250ml
vegetable stock or water
1 bunch of
kale or collard greens, sliced
Toppings
shredded carrots
pickled garden vegetables
kimchi Avocado, sliced
thai peanut dressing
steamed edamame
2.2oz plus 2 tbsp
soy sauce, divided
3 tbsp
mirin, divided
1 tbsp
brown sugar
3 tbsp
toasted sesame oil, divided
1 tsp
tamari or soy sauce
1 tsp
garlic powder
14oz
extra firm tofu, drained
3.5oz
farro, rinsed
3.5oz
wild rice, rinsed
8.8oz
vegetable stock or water
1 bunch of
kale or collard greens, sliced
Toppings
shredded carrots
pickled garden vegetables
kimchi Avocado, sliced
thai peanut dressing
steamed edamame
Step 3 of 7
Select PRESSURE and set to HIGH. Set time to 10 minutes. Select START/STOP to begin.
60ml plus 2 tbsp
soy sauce, divided
3 tbsp
mirin, divided
1 tbsp
brown sugar
3 tbsp
toasted sesame oil, divided
1 tsp
tamari or soy sauce
1 tsp
garlic powder
400g
extra firm tofu, drained
100g
farro, rinsed
100g
wild rice, rinsed
250ml
vegetable stock or water
1 bunch of
kale or collard greens, sliced
Toppings
shredded carrots
pickled garden vegetables
kimchi Avocado, sliced
thai peanut dressing
steamed edamame
2.2oz plus 2 tbsp
soy sauce, divided
3 tbsp
mirin, divided
1 tbsp
brown sugar
3 tbsp
toasted sesame oil, divided
1 tsp
tamari or soy sauce
1 tsp
garlic powder
14oz
extra firm tofu, drained
3.5oz
farro, rinsed
3.5oz
wild rice, rinsed
8.8oz
vegetable stock or water
1 bunch of
kale or collard greens, sliced
Toppings
shredded carrots
pickled garden vegetables
kimchi Avocado, sliced
thai peanut dressing
steamed edamame
Step 4 of 7
When the pressure cooking is complete, quick release the pressure by moving the pressure release valve to the VENT position. Carefully remove the lid when the unit has finished releasing pressure.
60ml plus 2 tbsp
soy sauce, divided
3 tbsp
mirin, divided
1 tbsp
brown sugar
3 tbsp
toasted sesame oil, divided
1 tsp
tamari or soy sauce
1 tsp
garlic powder
400g
extra firm tofu, drained
100g
farro, rinsed
100g
wild rice, rinsed
250ml
vegetable stock or water
1 bunch of
kale or collard greens, sliced
Toppings
shredded carrots
pickled garden vegetables
kimchi Avocado, sliced
thai peanut dressing
steamed edamame
2.2oz plus 2 tbsp
soy sauce, divided
3 tbsp
mirin, divided
1 tbsp
brown sugar
3 tbsp
toasted sesame oil, divided
1 tsp
tamari or soy sauce
1 tsp
garlic powder
14oz
extra firm tofu, drained
3.5oz
farro, rinsed
3.5oz
wild rice, rinsed
8.8oz
vegetable stock or water
1 bunch of
kale or collard greens, sliced
Toppings
shredded carrots
pickled garden vegetables
kimchi Avocado, sliced
thai peanut dressing
steamed edamame
Step 5 of 7
Place the Reversible Rack inside the pot over the rice, making sure rack is in the higher position. Cover rack with aluminum foil, then place tofu on the rack.
60ml plus 2 tbsp
soy sauce, divided
3 tbsp
mirin, divided
1 tbsp
brown sugar
3 tbsp
toasted sesame oil, divided
1 tsp
tamari or soy sauce
1 tsp
garlic powder
400g
extra firm tofu, drained
100g
farro, rinsed
100g
wild rice, rinsed
250ml
vegetable stock or water
1 bunch of
kale or collard greens, sliced
Toppings
shredded carrots
pickled garden vegetables
kimchi Avocado, sliced
thai peanut dressing
steamed edamame
2.2oz plus 2 tbsp
soy sauce, divided
3 tbsp
mirin, divided
1 tbsp
brown sugar
3 tbsp
toasted sesame oil, divided
1 tsp
tamari or soy sauce
1 tsp
garlic powder
14oz
extra firm tofu, drained
3.5oz
farro, rinsed
3.5oz
wild rice, rinsed
8.8oz
vegetable stock or water
1 bunch of
kale or collard greens, sliced
Toppings
shredded carrots
pickled garden vegetables
kimchi Avocado, sliced
thai peanut dressing
steamed edamame
Step 6 of 7
Close the crisping lid. Select AIR CRISP, set temperature to 160°C, and set time to 15 minutes. Select START/STOP to begin. Halfway through cooking, flip the tofu.
60ml plus 2 tbsp
soy sauce, divided
3 tbsp
mirin, divided
1 tbsp
brown sugar
3 tbsp
toasted sesame oil, divided
1 tsp
tamari or soy sauce
1 tsp
garlic powder
400g
extra firm tofu, drained
100g
farro, rinsed
100g
wild rice, rinsed
250ml
vegetable stock or water
1 bunch of
kale or collard greens, sliced
Toppings
shredded carrots
pickled garden vegetables
kimchi Avocado, sliced
thai peanut dressing
steamed edamame
2.2oz plus 2 tbsp
soy sauce, divided
3 tbsp
mirin, divided
1 tbsp
brown sugar
3 tbsp
toasted sesame oil, divided
1 tsp
tamari or soy sauce
1 tsp
garlic powder
14oz
extra firm tofu, drained
3.5oz
farro, rinsed
3.5oz
wild rice, rinsed
8.8oz
vegetable stock or water
1 bunch of
kale or collard greens, sliced
Toppings
shredded carrots
pickled garden vegetables
kimchi Avocado, sliced
thai peanut dressing
steamed edamame
Step 7 of 7
When the cooking is complete, add the tofu to the grains and greens and serve with your favourite toppings.
