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.
(To share, serves 2-4 as a low 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
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.