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If making the power bowl, rinse the wild rice mix and cook in vegetable stock according to packet instructions
Prepare the miso marinade by combining tamari, sweet white miso paste, lime juice, grated ginger, and minced garlic
Cut extra firm tofu into 1.5cm thick slabs and marinate in the miso mixture
Mix cornstarch, onion powder, nutritional yeast, sea salt, and cracked black pepper in a bowl
Coat the marinated tofu slabs in the cornstarch mixture
Fry the coated tofu in sesame oil or neutral oil until golden
Make the herby almond pesto by blending coriander, edamame, almonds, soy yoghurt, lemon juice, garlic, olive oil, and sea salt
For power bowl: layer cooked rice, watercress, fried tofu, and top with kimchi, sprouted lentils, lime wedge, and optional chilli flakes and black sesame seeds
For sandwich: spread herby almond pesto on ciabatta rolls, add watercress and fried tofu, top with kimchi and sprouted lentils
Drizzle with extra marinade before serving