This evening, I made this tasty asian inspired tofu marinade & this tasty vegan & gluten-free dinner! Yummy Yum!
Recipe: For 2 persons
** 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 )
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.
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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Sophies Foodie Files
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