Pure Yoga is a popular yoga studio here in Ottawa. Their classes are fantastic, and the location I frequent offers up cute yoga wear by such brands as Teeki, Pure Apparel, etc.
Co-owners Jen Dalgleish and Amber Stratton saw a gap in the market for vegetarian and vegan cuisine, so they recently opened up Pure Kitchen, a light, bright and airy restaurant specializing in fresh-pressed juices, salads, brown rice bowls and other vegetarian and vegan offerings. The restaurant also features local craft beers and Ontario wines. When my vegetarian sister Erika visits next time, I plan on taking her as I know she will absolutely love this place.
I was thrilled when I came across this tasty recipe in the Ottawa Citizen and thought I would share with you all. Don’t be afraid of vegetarian dishes. This is fresh and flavourful…and best of all, healthy!
Serves: 2 regular or 4 small bowls
For the bowl
- 1/2 block of extra-firm tofu
- ¼ cup gluten-free tamari
- ¼ cup maple syrup
- 1/4 of a napa cabbage, chopped into 1-inch pieces
- ½ broccoli crown, broken into mouth-size bites
- 1 medium carrot, julienned
- ¼ red pepper, julienned
- 1 cup fresh bean sprouts
- 2 scallions, julienned
- ¼ cup cilantro, roughly chopped
- 2 tbsp. roasted peanuts, roughly chopped
- ½ pack of bahn pho rice noodles
- Splash of sesame oil
Spicy Peanut Sauce
- ½ clove garlic, minced
- ½” piece ginger, minced
- 2 tbsp. unseasoned rice vinegar
- 2 tbsp. peanut butter
- 1 tbsp. gluten-free tamari
- ½ tsp. sesame oil
- 1 to 3 tsp. sriracha (based on personal preference)
- Juice of ½ a lime
- Press the tofu.
- Cut block in half, then cut into 36 little cubes. Marinate the tofu in the tamari and maple syrup. Let the tofu marinate for 15 minutes or longer.
- Bake tofu for 20 minutes in a 350-degree oven, flipping half way through cooking time.
- Place all of the ingredients for the spicy peanut sauce in a high-speed blender or food processor, combining until smooth.
- Bring a pot of water to a boil. Cook the rice noodles for three minutes or until al dente. Drain and toss with sesame oil.
- Heat the peanut sauce in a saucepan. Add the noodles and toss to combine well.
- In a separate pan or wok, lightly sauté broccoli, cabbage, carrots and red pepper for two to four minutes. Remove from heat.
- Divide the noodles into each bowl. Top with the sautéed veggies, scallions, cilantro, bean sprouts, peanuts and tofu.
Have a great day!
By Pure Kitchen chef Olivia Cruikshank; header image courtesy of Pure Kitchen