Teapot Vegetarian House Menu

A variant of the above but fried and browned on one side.A must have!

Crispy rolls filled with shredded vegetables.Another traditional favorite.

Little crunchy wontons filled with diced, spiced and seasoned vegetables.

Seasoned and skewered on a stick, slices of marinated wheat gluten are served with our sweet and buttery vegan peanut sauce. A popular Malaysian dish.

A delicious assortment of finger foods and an eye catching presentation. You will find spring rolls, fried wontons, tofu fritters, tofu rolls and satay in this conversation piece.

Our ever popular Northern Chinese Hot and Sour Soup made with tofu, black fungus (wood ear), daylily buds, scallions and sliced carrots. We've been making this soup from our grandfather's recipe for more than fifty years with very slight changes to the flavor.

Soft, delicately shaped squares of tofu and fresh spinach with a drop of sesame oil makes this a perfect beginning to dinner.

Diced vegetable topped with toasted crispy rice will sizzle with unbridled joy and abandon.

Wonton wrappers filled with diced seasoned vegetable in a clear soup.

A spicy soup with lemongrass, chillies, mushrooms and seasonal vegetables, lime and sweet basil.

Battered and fried soy fillet fried golden brown and stir fried with our special spicy, tangy sauce. Try this and find out why everyone's craving this dish.

Battered and fried soy fritters golden brown and stir fried with our special spicy, tangy sauce. Try this and find out why everyone's craving this dish.

Our nuggets are made from compressed mushroom stalks.Crispy and crunchy, it is marinated and cooked with fresh sweet onions and basil, and tastes savory sweet in a dark sauce.

The nuggets are compressed mushroom stalks. This classic is now given a new dimension as we've managed to make it vegan. Bell peppers, onions, carrots, pineapples, and black fungus (wood ear mushroom) blended together in our sweet and sour tomato sauce to pure perfection.

Cashews, almonds and a medley of fresh diced vegetables lightly sautéed and served in a purse of nori and tofu film.A real treasure as featured in the "Critics Choice" edition of Pacific Northwest Magazine.

Large fillets of our imitation salmon made in-house from tofu and nori.

Rolls of tofu skin wrapped with nori and topped with piquant black bean sauce.This is a unique entree and everyone who tries it comes back for more.

Sweet and sour mango sauce with fresh slices of mango.Stir fried with bell peppers, tomatoes and veggies strips.

Steamed broccoli, cabbage, carrots, lotus roots, nappa and lots of seasonal vegetables smothered over with a buttery and smooth sweet vegan peanut sauce.

A traditional SzeChuan spicy dish that has a Japanese counterpart, this soft tofu dish is cooked with peas and carrots and sliced mushrooms.

Fresh cut string beans stir fried in our special black bean garlic sauce.

Diced crunchy celery, zucchini, and chunks of fried firm tofu stir fried in a dark spicy sauce.We liberally sprinkle chunks of peanuts in our version of that traditional Szechuan dish.

It is seasoned tofu stir fried in a sweet and spicy sauce with shallots over a bed of crispy rice noodles.

A perennial favorite, fresh crunchy chunks of broccoli florets stir fried with slices of wheat gluten in a dark, thick savory sauce.

A truly delectable eggplant dish cooked in a sweet and savory chilli sauce topped with fresh scallions.

The freshest, most succulent King Oyster Mushrooms organically grown and sent to us by the Mushroom Lady in Vancouver, B.C. Tenderly cooked in a savory sweet gingered brown sauce over a bed of fresh spinach, we'll revive the most jaded of palates with this jewel.

Nappa, broccoli, carrots, dried tofu, mushrooms, lotus roots, served in a rich, brown sauce brought sizzling hot and fragrant in a claypot.

Known as "LONTONG" in Singapore, this native staple is a spicy stew flavored with curry power. Yellow Singapore curry, together with chunks of cabbage, seasonal vegetables and tofu to make a delicious exotic entrée. Singapore and Malaya curries rank as the best and richest coconut milk curries in the world.

Chinese eggplant sliced and cooked with a delightful blend of spices in a hotpot.

As above but with chunks of faux beef or chicken.

Thin rice noodles blended with fresh and crunchy bean sprouts, seasoned tofu and topped with crushed peanuts. Fried in a sweet tomato based sauce.

Rice noodles stir fried with lots of fresh seasonal vegetables in a savory brown sauce.

Traditional rice vermicelli stir fried with a pinch of curry mixed with vegetables and seasoned fried tofu.

We use wide rice noodles, fresh bean sprouts, scallions and scrambled tofu and add a delicious dark rich syrupy sauce to make this traditional Singapore "roadside" dish.

Udon wheat noodles stir fried with "beef", "chicken" or "duck" mixed with seasonal vegetables in a savory brown sauce.

Rice noodles in a rich coconut curry, with tofu, bean sprouts and vegetables.

Soba noodles in a rich broth of star anise, goji berries. Served with strips of soy fillets.With spinach bean sprouts.

Our cheesecakes made from tofu and fresh fruits are said to be the best our clients have ever tasted, even better than the real thing! Please ask your waitperson for flavors.

Fresh fruit and fruit juices made fresh to ensure quality our customers so enjoy. Please ask your waitperson for flavors.