Tofu chop suey with okra, eggplant and radish (low FODMAP, gluten free, vegan)

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FODMAP vegan can be delicious too – tofu recipe #1.

This weekend I am working on tofu dishes. I bought 2 different type of plain tofu (soft and extra firm) from the Asian grocery store and keen to find out how many dishes I can create from this rather plain ingredient.

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

Tofu chop suey with okra, eggplant and radish (FODMAP diet, gluten free, vegan)

(To share, serves 2-4 as a low FODMAP recipe)

Ingredients

  • 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.

Ingredients for tofu chop suey, FODMAP diet, gluten free, vegan
Ingredients for tofu chop suey – clockwise, extra firm tofu, chili, white radish, okra, coriander, capsicum  eggplant & ginger
Chinese radish
Chinese radish
Plain extra firm tofu, FODMAP diet, gluten free
Plain tofu – extra firm
Firm plain tofu - ingredient information
Plain tofu, extra firm – ingredient information
Extra furn tofu cube, pan fried , FODMAP diet
Extra firm plain tofu – cubes, pan fried
Eggplant, pan fried, FODMAP diet
Eggplant, pan fried

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