fresh's tiger bowl recipe

How to make Fresh’s Tiger Bowl

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

Ingredients

  • 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)
  • ¼ cup sunflower oil
  • 4 cups mixed shredded greens of your choice (napa cabbage, green, black or red kale, broccoli stems, brussels sprouts, radicchio, etc.) 
  • 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

369 Dressing

  •  1 tsp  sunflower oil
  • 2 cups onions, chopped
  • 2 cloves garlic, minced
  • 1 tbsp sesame oil
  • ¼ cup olive oil
  • ¼ cup 369 oil
  • 3 tbsp tamari
  • 1/3 cup tahini
  • ¼ cup fresh lemon juice
  • 1 tbsp maple syrup
  • 2 tbsp veggie stock or water

Marinated Tofu Cubes 

  • 1 block extra firm tofu, cut into cubes
  • ½ cup apple cider vinegar
  • ¾ cup tamari
  • ¼ cup water

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

Chili Oil 

  • 1 cup sunflower oil
  • 1/3 cup dry chili flakes

Method

Tiger Bowl

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. Using same frying pan, turn heat up to high and add greens and tamari. Quickly sauté until wilted and slightly browned in places. Put the cooked rice or soba noodles into two large bowls. Top with 369 Dressing and sauteed greens. Drizzle with chili oil and then add remaining ingredients, including crispy tofu cubes. Serve with extra 369 dressing and chili oil on the side if desired. 

369 Dressing 

Heat sunflower oil in frying pan over medium heat.  Add onions and garlic, cook until softened and starting to brown. Remove from heat and let cool. Put remaining ingredients in a blender, add cooked onions and garlic, blend until smooth. Use immediately or transfer to airtight container and refrigerate for 5-7 days. 

Marinated Tofu Cubes 

Mix vinegar, tamari and water and then add the tofu cubes. Marinate at least 15 minutes or up to 5 days.  

Magic Tofu Coating 

Mix everything together in a bowl.  

Chili Oil 

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). Put chili flakes into another pot or heat-proof container that will be big enough to hold all the oil as well. Pour hot oil over chili flakes and stir. Let cool. 

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.

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