I have become hard to please at restaurants. I’ve already lambasted Fresh for their limpy soba noodles and hit-or-miss salads, but now that I am armed with their miso gravy, I can conquer the world! Or at least make sure their recipes are a hit when I make it myself.
On their menu is their Dragon Bowl: brown rice or soba noodles topped by grilled tomato, zucchini & tofu steaks with rich miso gravy, sesame seeds, cilantro & green onions.
But now I can make Fresh’s Dragon Bowl, My Way.
Forget the brown rice, or their gummy soba noodles, I want my grilled vegetables overtop quinoa! Marinate some tofu in soy sauce and sesame oil and pan-fry it to perfection. Pick your favourite vegetables (zucchini, bell pepper, eggplant and broccoli are what I had on hand), douse them in a bit of olive oil and chopped garlic, grill them on your barbecue (or broil in your oven), smother in miso gravy and then sprinkle sesame seeds and green onions overtop.
This miso gravy makes everything taste great!
Why this is called a dragon bowl, I have no clue. All I know it tastes great.
Dragon Quinoa Bowl with Roasted Vegetables and a Miso Gravy
340g extra firm tofu, cubed or cut into slices
1 tbsp soy sauce
1 tbsp toasted sesame oil
1 cup quinoa, rinsed
1 Asian eggplant, sliced into 1/2 cm pieces
2 red bell peppers, thickly sliced
1 zucchini, cut into thick slabs
1 tsp olive oil
1 clove garlic, minced
1 cup broccoli, cut into large florets
1-2 green onions, finely chopped
1/4 cup chopped cilantro (optional)
1 tbsp sesame seeds, toasted
1/4 cup miso gravy, to taste
1. Marinate your chopped tofu with the soy sauce and toasted sesame oil for 5 minutes or longer, if possible. When ready, add tofu to a non-stick skillet over medium-low heat and cook until nicely brown on most sides. This could take 10-15 minutes. Stir often towards the end. Set side.
2. Bring water to boil in a small pot, add the quinoa and salt and bring to a boil again. Cover and reduce heat to low for 15 minutes. Turn off the heat and keep the pot covered for an additional 5 minutes. Strain off any excess liquid and set aside to cool.
3. Mix together eggplant, bell peppers, zucchini, oil and garlic. Grill on barbecue, flipping half-way, until tender. If no grill, broil in your oven at 500F until golden.
4. Steam broccoli until tender crisp.
5. To assemble each salad, place quinoa in a bowl, mix in 1-2 tbsp of miso gravy, to taste, top with vegetables and tofu, and sprinkle with green onions, cilantro and sesame seeds.