Vegan & gluten-free Asian marinated tofu pieces, wokked veggies & brown rice noodles!

This evening, I made this tasty asian inspired tofu marinade & this tasty vegan & gluten-free dinner! Yummy Yum!

MMM! A divine & tasty vegan & gluten-free dinner!

Recipe: For 2 persons

Ingredients:

** For the firm tofu marinade:

1 block of 250 gr firm tofu, rinsed, pressed & drained well, pad dry on kitchen paper

3 tablespoons vegan & gluten-free light superior soy sauce

3 fat cloves of garlic, peeled & finely cut up

2 cm of fresh ginger, peeled & finely cut up into chunks

1 teaspoon of hot chili sauce

2 tablespoons mirin

3 tablespoons Chinese wok oil ( it has sunflower & roasted sesame oil in it )

** For the rest:

250 gr vegan & gluten-free brown rice noodles

1/2 large aubergine ( eggplant ), cut into smaller chunks

1 cleaned radicchio, 2 outer leaves removed, cut up into smaller shreds & hard bit cut out too

75 gr of finely cut up wok veggies ( white onion slices, carrot strips & leek parts )

Method:

1. Prepare your marinade. Add every ingredient for your marinade except the tofu in a medium bowl & whisk it all together. Taste! It has to taste good but not too spicy. Prepare your tofu. Place your tofu horizontally on a chopping board. Slice into 10 thicker slices. Then, crosswise slice each piece into 2 similar triangles. You now have 20 pieces of tofu. Place it in 1 layer in a fitting bowl & pour the marinade all over it. See that you have bits & pieces placed on top of each tofu piece. Take a bit of the marinade & pour this over the 75 gr wok veggies. Mingle with a spoon. Place into the fridge to marinate too.Place cling film over the top of the tofu dish & place in the fridge to marinate. Place into the fridge for about 2 hours. In half of the marinating time, turn your tofu cutlets over so that the other side will be marinated too.

The pressed tofu cut into 10 thicker slices & the cut into 2 triangles: becoming 20 pieces!

The Asian marinade for the tofu cutlets!

2. When you are ready, to make dinner, take the tofu cutlets out of their marinade & keep the marinade to use on your other veggies in your wok. Place them on a Silpat on an oven tray or an oven tray with baking paper on it. Bake in a preheated oven of 200° C (400 F ) for about 13 minutes & then turn the cutlets over & bake for another 10 minutes.

Cook your brown rice noodles according to your package instructions. Drain well. I use an electric wok. Smear it in with Chinese wok oil. Fry aubergine pieces into this oil & add a splash of hot water. This gives steam to the pieces. Wok until ready. Transfer the aubergine pieces to a clean bowl. Add a splash of the wok oil & swirl around. When hot, add 75 gr of the marinated wok veggies & add the shredded radicchio leaves too. Wok until al dente. Now, add the other wokked veggies back to the wok & also the drained cooked brown noodles. Now, add the last splashes of the marinade to the wok & wok until ready or until your liking.Turn everything round in your wok so that every ingredient is well mingled. Taste! it has to taste fab!

3. Serve at once with a loved one & enjoy tis tasty Asian inspired dinner! Vegan & Gluten-Free too! xxx

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