Teriyaki Tofu Dragon Bowl

This month’s Recipe Redux theme inspired me to recreate a meal from my recent trip to Vancouver.

A Vacation-Inspired Recipe –
Start unpacking your favorite vacation memories. Think about a trip you took state-side or internationally and create a healthy recipe from an unforgettable meal you enjoyed. Or, create a recipe from a native ingredient you saw or tasted on your travels.

Enter the Dragon Bowl I had from Brown’s Social House:

I was pleasantly surprised that the restaurant was able to accommodate my vegan diet on short notice and it was easily the best meal I had on the entire vacation (including the 2 days in Seattle!). I of course had to put my own spin on it. Terry can’t tolerate green onion well and I’m not normally a purple cabbage lover so I opted to vary the veggies. The instructions seem long and daunting, but I promise it’s not so bad. And you can easily lower the marinade time, choose your own veggies and serve with or without a grain. Make it your own, like I did =)

Teriyaki Tofu Dragon Bowl (serves 3-4)

1 10-oz package of extra firm tofu, rinsed, patted dry & cut into cubes

1 cup of jasmine rice, rinsed & drained + 1 cup of coconut milk & 3/4 cup of water

3 carrots, peeled & sliced
1 handful of mushrooms, sliced
1 bell pepper, thinly sliced
3 pieces of baby bok choy, ends trimmed & sliced

Teriyaki Marinade
1/4 cup soy sauce (scant – mine wasn’t quite 1/4 cup)
1/3 cup of water (use less if you prefer things salty)
1 tbsp rice vinegar
the juice of half a lime
1 tsp coconut sugar (or brown sugar)
1-inch piece of fresh ginger, grated
1/2 tsp each garlic powder & thai ginger salt (or powdered ginger)
2 tsp of brown rice flour (or thickener of your choice – all purpose flour would work well)

Start by marinating your tofu. Rinse the tofu and pat with a paper towel to get any excess water out. Combine all of the marinade ingredients in a bowl except the brown rice flour, and stir to combine. Slowly sprinkle in the flour and whisk as you sprinkle it in. Cut the tofu into cubes and place in a large, glass dish and pour the marinade over it ensuring you evenly coat it. Cover the dish and throw it in the fridge for 4 hours. If you’re short on time, 10-15 minutes will work fine.

When you’re ready to start making supper, start cooking the rice. Rinse the jasmine rice and add it to a medium pot with the water and coconut milk. Bring it to a boil and then simmer it until the liquid has absorbed (30 minutes or so). While the rice cooks, take the tofu out of the fridge and prep your veggies. Heat a wok and a pan on the stove at medium heat. Take the tofu out of the marinade (but keep the marinade!), add a touch of sesame oil to the pan and cook the tofu in it for 5-10 minutes until cooked through. In the wok, add a touch of sesame oil and add the carrots and sautée for 5 minutes. Add the broccoli and cook for a couple of minutes, then the mushrooms cooking for a couple more and finally the peppers and bok choy. Add the reserved marinade to the veggies and toss to coat and allow it to heat through.