Teriyaki Tofu Dragon Bowl

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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:

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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.

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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.

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Layer the rice in a bowl, followed by the veggies and tofu. Sprinkle with cilantro sesame seeds and enjoy.

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A little labour intensive, but totally worth the effort.


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I’m sharing this with my favourite bloghops: Healthy Vegan Fridays & Plant Based Potluck Party

23 thoughts on “Teriyaki Tofu Dragon Bowl

  1. OMG, this looks so good. Plus, there’s nothing more fun than recreating a favorite dish, whether you’ve had it once or a hundred times. Soy isn’t my bestie right now, so I can’t make this one, but it sounds dee-lish!

  2. Yummm….. this looks so good! I love teriyaki. I also love coconut rice! Happily, unless it is made with really fatty coconut cream or something, I can generally enjoy it without getting sick.

    1. Isn’t coconut rice the best? I rarely make it as I just don’t think of it and then it’s like a special treat when I remember haha ;p I tend to make it with light coconut milk. Avoiding being sick is a good game plan ;p

  3. Ooh, this looks so good Kimmy! I’m going to try it this week!

    I did a tofu dish for Recipe Redux too! Yours looks much better than mine though, it was the one I was telling you about.

    PS – Your pictures look great!

    1. It wants to be in your kitchen! I only have the one bowl like this one – I collect clay bowls from different things. This one was actually given to me by a friend who went to Japan and I pet sat for her. I love it =)
      Haha ;p

  4. This looks so yummy!! I’d never heard of recipe redux until today, but I will definitely have to check them out- sounds like such a cool idea. Thanks so much for sharing this lovely recipe!

    1. Coconut rice is the bomb! And it doesn’t take any extra effort to make it (aside from opening a can I suppose haha). You can put in your favourite veggies or whatever is in season (or clean out your fridge!). Thanks Vicki =) Have a great weekend!

  5. Oh wow! This seriously looks amazing (the food and the pictures)! In fact, I’m printing it right away. I also really love the dish you used (turquoise is my favorite color).

    1. Oh thank you! This is my favourite recipe right now – the crispy tofu is insane! I’m so happy I bought the turquoise cast iron pan. Turquoise is my favourite colour too – you should see my apartment 😉

  6. What a pleasure it will be to make this hearty vegan meal in my own kitchen!
    I am so delighted that you shared this healthy and delicious Teriyaki Tofu Dragon Bowl with us at the Plant-based Potluck Party. I’m Pinning and sharing this!

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