Tiger Bowl

Vegan Food: Tiger Bowl

The Tiger bowl has been a favourite on the Fresh menu for years and is a perfect combination of savoury and spicy. The crispness of the red peppers complements the grilled greens perfectly, and the crispy tofu cubes are a wonderful pairing with the cashews.

Make the Tiger Bowl from scratch or save a little time by ordering the 369 Dressing and Chili Oil from any of our locations. Our 369 Dressing is a Fresh staple and works equally well on salads as on rice or noodle bowls, and our Chili Oil is a perfectly spicy and smoky addition to any meal.

Short on time? Our Tiger Bowl is also available as a ready-to-make meal kit available on PC Chef! With pre-portioned ingredients, we’ll have you whipping up our Tiger Bowl like a pro!

Ingredients (Serves 2)

3 cups cooked brown rice or soba noodles
4 oz 369 Dressing (see recipe below)
20 Marinated Tofu Cubes (see recipe below)
1 batch Magic Tofu Coating (see recipe below)
1/4 cup sunflower oil
4 cups mixed shredded greens of your choice (any or all of – napa cabbage,
green, black or red kale, broccoli stems, brussels
sprouts, radicchio, etc.
Make your own or buy a bag of ready-made shredded
veg from most
supermarkets)
2 tsp gluten-free tamari
1/2 cup chopped fresh red bell pepper
20 whole roasted cashews
2 tsp Chili Oil (see recipe below)
1 tsp sesame seeds
2 tbsp green onions, thinly sliced

Directions

  1. Heat sunflower oil in a large pan over medium heat.  Remove marinated tofu cubes from marinade and toss with magic tofu coating until fully coated. Cook cubes in oil, turning so all sides get browned. Remove from pan and let sit on paper towels while you prepare the rest of the bowl.
  2. Using same frying pan, turn heat up to high and add greens and tamari.  Quickly sauté until wilted and slightly browned in places.
  3. Put the cooked rice or soba noodles into two large bowls.
  4. Top with 369 Dressing and sauteed greens.
  5. Drizzle with Chili Oil and then add remaining ingredients, including crispy tofu cubes.
  6. Serve with extra 369 Dressing and Chili Oil on the side if desired.

 

369 Dressing
Yield: 2 cups

A blend of different oils, 3-6-9 oil is designed to contain the ideal balance of omega-3 and omega-6 essential fatty acids. It provides all of the good fats you need, without any of the bad fats you should avoid. If you can’t find it at your local health food stores, you can substitute flaxseed oil, hemp oil, or even olive oil.

1 tsp sunflower oil
2 cups onions, chopped
2 cloves garlic, minced
1 tbsp sesame oil
1/4 cup olive oil
1/4 cup 369 oil
3 tbsp tamari
1/3 cup tahini
1/4 cup fresh lemon juice
1 tbsp maple syrup
2 tbsp veggie stock or water
  1. Heat sunflower oil in frying pan over medium heat.
  2. Add onions and garlic, cook until softened and starting to brown. Remove from heat and let cool.
  3. Put remaining ingredients in a blender, add cooked onions and garlic, blend until smooth.
  4. Use immediately or transfer to airtight container and refrigerate for 5-7 days.

 

Marinated Tofu Cubes

Don’t let the simplicity of this marinade fool you–it takes tofu from bland to delicious with only three ingredients, and has been a cornerstone of our menu for over 2 decades.

1 block extra firm tofu, cut into cubes
1/2 cup apple cider vinegar
3/4 cup tamari
1/4 cup water
  1. Mix vinegar, tamari and water and then add the tofu cubes. Marinate at least 15 minutes, or up to 5 days.

 

Magic Tofu Coating

1 cup flaked nutritional yeast
1/2 cup cornstarch
1 tbsp garlic powder
1/4 tsp sea salt
1/4 tsp freshly ground black pepper
  1. Mix everything together in a bowl.

 

Chili Oil

1 cup sunflower oil
1/3 cup dry chili flakes
  1. Heat oil in a small saucepan over medium heat until a wooden spoon stuck into the oil releases lots of bubbles (that’s just a little trick to use so you’ll know it’s hot enough).
  2. Put chili flakes into another pot or heat proof container that will be big enough to hold all the oil as well.
  3. Pour hot oil over chili flakes and stir.
  4. Let cool.
  5. Let sit for 3 hours and then strain to remove the chilies. Put strained oil into a clean container and refrigerate. Keeps for a few months.