I love The Coup restaurant here in Calgary, it’s delicious organic vegetarian/vegan. Have you been?
It’s fresh, creative and delicious vegan and vegetarian meals that are made with local/organic ingredients. I eat plenty of fish and meat, but I’m starting to get into meatless meals every so often.
Variety is the spice of life, right?!
I know you’re thinking ‘Get on with it Sonja, you mentioned peanut butter, I’m here for the PB!” Ok, ok, yeesh.
Every time I walk into The Coup, they know before I sit down that I’m ordering the Dragon Bowl.
Every. Single. Time.
Well, I decided to see what I was made of and try the recipe out at home (they are lovely and make all their recipes public) so a few nights ago I made it for my “Coup going” buddy. Ding Dong! He said it was perfection, an exact replica of their moan worthy vegan Dragon Bowl.
It’s now one of my ‘go to’ meals and that’s why I’m giving the recipe to you as well, it can be a ‘go to’ meal for you too.
There are a few different ways you can make the vegan dish, using quinoa, rice, sweet potato or noodles as the base. And if vegan isn’t your style meat can be added such as chicken or pork. There are lots of ways to play around with the recipe which is another bonus.
I made it with firm tofu, natural peanut butter, reduced fat coconut milk, low sodium soy sauce, half the brown sugar suggested, quinoa, and tons of bell peppers, carrots, and broccoli. The PB sauce makes so much, you can freeze it and use it again and again.
Let me know if you moaned through your Dragon Bowl when you make it this week!
The Coup’s Dragon Bowl
Peanut Satay Sauce (this makes plenty, feel free to halve, or save it for future meals)
2 cups crunchy peanut butter (or smooth with 1/2 cup chopped raw peanuts)
2 cups water
1/2 cup soy sauce
4 garlic cloves, minced
the juice of 1 lime
1 can of coconut milk
3 tbsp dark brown sugar
3-6 tbsp of sriracha (or your preferred chilli sauce.
1 package of extra firm tofu (would also be great with cubed chicken, beef, shrimp, etc.)
4 cups of seasonal veggies of your choice (carrots, bell peppers, and broccoli)
1/2 bunch of cilantro, roughly chopped
1/4 cup roughly chopped peanuts
In a large pot over medium heat, mix the peanut butter and water together. Continue to stir until you reach a smooth consistency, watching that you do not burn the peanut butter. Add the rest of the sauce ingredients and continue to cook at a low heat, stirring often for about 20 minutes. In the meantime, in a large pan, sauté the tofu until the edges are crispy and lightly browned. Add the chopped veggies and a splash of water to just cover the bottom of the pan. Sauté until tender-crisp. Pour the peanut satay sauce over the tofu and veggie mixture and heat until it bubbles. Serve over your favourite grains or noodles. Garnish with cilantro and chopped peanuts.