Vegan chop suey with tofu, okra, eggplant and radish (FODMAP friendly)

Pan-fried firm tofu elevates this chop suey, accompanied by an assortment of intriguing and delicate textured vegetables such as okra, eggplant, radish, and red capsicum. The flavours are enhanced with a delightful blend of ginger, chilli, and coriander.

Ingredients

• Approx. 250g extra firm tofu, diced into cubes
• Approx. 100g okra, cut into small pieces
• Approx. 100g eggplant, diced into cubes
• Approx. 100g daikon radish, diced into cubes
• Approx. 50g red capsicum, diced
• 2 tbsp rice flour
• 3-5g ginger, julienned
• 1 red chilli, seeds removed, sliced
• Some coriander, roughly chopped
• 2 tsp soy sauce
• 2 tsp sesame oil
• Cooking oil
• Salt and black pepper to taste

Method

Cooking the vegetables separately can help ensure they are cooked to perfection and retain their unique texture and flavour. Here’s how you can do it:

• Tofu, Ginger and Chilli: In a frying pan, bring some cooking oil to medium heat. Add the diced tofu cubes, sliced chilli and julienned ginger. Pan-fry them until the tofu is golden brown, approximately 3-5 minutes. Season with a pinch of salt, then remove the tofu from the frying pan and set it aside.
• Daikon Radish: Using the same frying pan with the remaining oil, add the diced daikon radish. Pan-fry until it’s lightly browned, about 3-5 minutes. Season with a pinch of salt and set it aside.
• Okra and Red Capsicum: Once again, heat some cooking oil in the frying pan over medium heat. Add the okra and red capsicum. Pan-fry them briefly for about 2 minutes or until the okra becomes lightly browned. Season with a pinch of salt.
• Eggplant: In a clean bowl, coat the eggplant cubes with rice flour and a pinch of salt. Heat some cooking oil in the frying pan over medium heat. Add the coated eggplant cubes and pan-fry them until they turn golden brown, approximately 3-5 minutes.

Clean the frying pan. Heat some cooking oil in the frying pan over medium heat. Add the soy sauce and wait until it starts sizzling and becomes aromatic. Add the tofu, daikon radish, okra, and eggplant to the pan. Toss the ingredients to coat them with the soy sauce. Drizzle in the sesame oil and season with salt and pepper to taste. Transfer the contents of the pan to a serving plate. Sprinkle with fresh coriander to add a burst of flavour and colour to your dish.

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