Miso Orange-Glazed Tofu Super Grain Bowl

Steps

1. a small pot of salted water to the boil.
2. Cook super grain mix in pot of boiling water for about 15 minutes, until grains are tender with a slight bite. Drain, rinse under cold water and leave to drain well.
3. Peel carrot then use a vegetable peeler to peel carrot into thin ribbons; remove core and seeds from capsicum and thinly slice; trim woody ends from asparagus and very thinly slice into rounds; very thinly slice shallot. Place all in a medium bowl and set aside.
4. Prepare tofu. Pat tofu dry using paper towels and dice 1.5cm. Place in a medium bowl with cornflour and toss to coat well. Heat a drizzle of oil in a medium fry-pan on medium-high heat. Cook tofu, on all sides, for about 6 minutes in total, until golden and crispy.
5. While tofu is cooking, remove 1 tablespoon of miso orange glaze from pottle and place in a small dish, along with mayonnaise and whisk to combine.
6. Once tofu is crispy, remove pan from heat, add remaining miso orange glaze and water and toss to coat. The sauce will bubble, reduce and coat tofu. Add super grain mix to bowl with salad veggies. Add soy sauce and a drizzle of extra-virgin olive oil and toss to combine. Scoop out avocado flesh and thinly slice.
7. Spoon super grain mix and veggies into each bowl. Top with miso orange-glazed tofu pieces and a few slices of avocado. Drizzle over miso mayo and garnish with sesame seeds and seaweed sheets.