A chop suey with pan fried firm tofu, enhanced by vegetables with interesting and gentle textures – okra, eggplant, radish, red capsicum; complimented by ginger, chili and coriander.

Ingredients

(To share, serves 4 as a FODMAP recipe)

• 250g extra firm tofu (plain^), diced into cubes
• 120g okra, cut in small pieces
• 80g red capsicum, diced
• 80g radish, diced into cubes (I use Asian white radish, you may like to use the normal ones with red skin)
• 80g eggplant, diced into cubes
• 2 tbs rice flour
• 3-5g ginger, julienne
• 1 red chili, remove seeds, sliced
• 3-5g coriander, roughly chopped
• 2 tsp soy sauce (use gluten free soy sauce for a gluten free option)
• 2 tsp sesame oil
• 1 tsp sugar
• cooking oil
• salt and black pepper to taste

^ check ingredients – should only contains soy bean extract, water & caking agent calcium sulphate 516

Method

Bring some cooking oil in a frying pan to medium heat, add tofu cubes and ginger, pan fry until the tofu is golden brown, use a lid from time to time, approximately 3-5 minutes; season with a pinch of salt; remove the tofu from oil (leave the ginger in frying pan), place on a few kitchen paper to drain off excess oil.

Use the same frying pan with oil, add radish cubes, pan fry until lightly brown; use a lid from time to time; approximately 3-5 minutes; season with a pinch of salt.

Use the same frying pan with oil, add okra, red capsicum and 1 tsp of sugar, pan fry briefly (1-2 minutes) until the okra is lightly brown; season with a pinch of salt.

Coat the eggplant cube with rice flour and a pinch of salt; transfer to a clean bowl; dust off excess flour.

Clean the frying pan;  bring some cooking oil to medium heat; add eggplant cubes; pan fry until golden brown; use a lid from time to time; approximately 3-5 minutes; transfer eggplant to a kitchen paper towel to drain off excess oil.

Clean the frying pan; bring some cooking oil to medium heat; add chili, tofu, radish, okra and red capsicum; stir fry briefly; add soy sauce and sesame oil; toss briefly until aromatic; remove from heat, add eggplant pieces and toss; add coriander and toss; add black pepper to taste.

Serve warm.

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