The Coup (hmm, how do YOU pronounce it? I always say it like “coo”, drawing on my french, but others say it like a chicken coop). Anyway! The Coup in Calgary is one of my favourite restaurants and it just so happens to be vegetarian and vegan, and delicious. I almost always get the same dish when I go there, I am one of those people, and when I moved to Vancouver I missed that dish very much! The other day I was wandering the internet for recipes to try and came across this funky blog, that happily had posted The Coup’s Peanut Satay Dragon Bowl recipe, right from their cookbook which I have to get my hands on when I get back to Calgary. Well first, I told her how thrilled I was to find this recipe, and second, I made it! And it was GREAT, just like the restaurant. Genesis’ quote, “This meal was f’ing amazing, you should sell the sauce!” (and Gen is not the sweary type) He also wants it known that the pictures I took do not do the deliciousness justice (sigh, my picture taking is still not the best). Anyway, stop reading, start making!
Peanut Satay Dragon Bowl
We used light peanut butter, reduced sodium soy sauce, and light coconut milk with no issues except I did have to add a dash of salt to the sauce to make up for the reduce sodium soy… a stupid trade off, it was just what we had on hand. I might also add fresh ginger to the sauce next time. I will report back!
Sauce of the heavens (this makes a ton, 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. The recipe called for 2 tbsps, we added 6, and could’ve gone with more, taste as you go)
- 1 package of extra firm tofu (would also be great with cubed chicken, beef, shrimp, etc.)
- 4 cups of seasonal veggies of your choice (I used zucchini, red 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.