Lately, I have experimented with using tofu in my kitchen. I already have made vegan baked banana & coconut cheesecake tartlets. They were a huge success in my family & on this blog!
Now, I have marinated tofu in an asian inspired marinade & I have had success with it too! I think this is the way I like to eat tofu. Yum!
I also added cooked soy beans in the veggies mix. I never tasted a soy bean before. I like them too!
Recipe: For 2 persons, with seconds
1 block firm tofu, about 300 gr, I used the brand: Unicurd
1 large yellow bell pepper, cleaned, white parts & pits removed, cut into thinner strips
3 spring onions, washed, cleaned & cut into rings
1 packet ( 380 gr ) of cooked & well-drained & rinsed soy beans ( edamame )/ I used the brand Lima
250 gr of soy bean sprouts
For the marinade:
10 tablespoons canola oil
5 tablespoons light superior soy sauce
1 to 2 tablespoons of a good honey
1 piece of fresh ginger, about 3 cm x 1 cm, peeled & finely cut up into thin strips
To serve: Gluten-Free tortilla wraps or normal tortilla’s/ This is equally tasty with Gluten-Free 100 % brown rice noodles or a combo of Gluten-Free millet & brown rice noodles. Brown rice is nice too!
1. First take your packet of firm tofu, open it, drain it well. Dip it dry on kitchen paper. Now, we are going to drain it even further.Why do we do that? Later on, we want to cut up the tofu & cut it up into thicker pieces to marinate it & we don’t want it to fall apart into the marinade. We want the tofu to be firm & completely drained.
How to press tofu? You place your block of well-drained tofu on a flat plate. Place & large flat plate on top of that & place a book onto the plate, that weighs about 900 gr to 1350 gr, that is between 2 & 3 pounds. Let the tofu sit for about 30 to 45 minutes. You will see that the tofu sits in his liquid. Remove the book & the top plate & drain the tofu well. The tofu is now ready to use. Place your tofu on a chopping board & cut it into thicker slices. Than, cut the slices into smaller blocks. Now, you can prepare the marinade. Take a bowl & ad canola oil, soy sauce, thin strips of ginger & honey. Whisk until it all comes together. Take a large Ziploc bag & add the tofu blocks. Now, pour the marinade over the tofu. Close the bag well & massage the bag with your hands so that the tofu is well placed into the marinade. Place the closed bag into a fitting bowl for when there is leakage. Place in the fridge for about 2 to 3 hours to marinate.
2. About 15 minutes before wokking, take your bag with tofu out of the fridge. Lift the tofu from its marinade but keep the marinade for later use in your stir-fry. Place all of your cut up vegetables in front of you. I use an electric non-stick wok. I oil my wok with some canola oil before use. Heat up your wok on medium high. Wok your yellow bell pepper strips & remove from your wok after a few minutes when they are just cooked through. Sometimes, I add 1 to 2 tablespoons of hot water to the wok & place the fitting lid, so that you will create a bit of steam. Then, fry or wok your drained & marinated tofu until golden brown on the outside & very hot. Remove & set aside to keep warm. Add the cooked soy beans. Fry or wok until heated through & add a bit of the marinade too. Now, wok your cut up spring onions & soy bean sprouts & add the last part of the marinade to the wok. Stir fry. Add all the cooked vegetables to the wok & stir everything well around. You need to reduce the marinade in your wok a bit. Place the fitting lid to keep warm. Turn the wok off.
3. In the meantime, prepare your GF tortilla’s according to your packet instructions.
4. Serve instantly . Place your GF wrap onto your plate & fill it with this lovely veggies & tofu mix. Carefully roll it up & enjoy it a few times! Happy Times!
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