by Ili Sulaiman
Cook Time (min): 20 Minutes
Prep Time (min): 5 Minutes
Yield: 6 pax
Difficulty Level: Easy
About the dish
Growing up, I ate this all the time. I have since mastered this classic favorite to make it a PCOS go to dish for a quick lunch or dinner. It is 100% gluten free, sugar free and dairy free.
Ingredients
Main Ingredients - 3 - 4 Japanese egg tofu cut into 2cm discs
- 1 - 2 tablespoon corn flour (to dust the tofu)
- 4 tbls olive oil stir frying
Vegetables - 1 tbls salt - 1 liter water - 1 tbls olive oil - 1 carrot peeled and sliced - 1 bag of snow peas - 1 bag baby corn - 4 large dried shitakke mushroom soaked in hot water
For the Sauce - 1 tbls olive oil - 4 cloves garlic chopped - 3 inch ginger sliced - 2 tbls gluten free soy sauce - 1/2 cup water - 1 teaspoon corn flour - ½ tsp white pepper
Method
Step 1 : fry the tofu
Dust the egg tofu in some corn flour
In a pan add in 4 tbls olive oil and add in the dusted egg tofu and fry until crispy and brown
Remove the tofu and set aside on a plate
Step 2: Blanch the vegetables
In a pot of boiling water, add some salt and some oil
Blanc the vegetables for 1 minute into the hot boiling water and drain and set aside
Step 3: To make the sauce
In a claypot/pot add in the ginger and garlic and stir fry for 30 seconds
In a small bowl add in soy soy, corn flour, water and mix until combined
Pour this mixture into the pan and bring it up to a small simmer until the sauce thickens
Next add in the shiitake mushrooms and cook for 1 minute before adding the par blanched vegetables and the fried tofu. Cover and turn off the fire immediately.
Chef’s Tips
I use olive oil now to cook all of my meals. Good fats are so important for women who struggle with PCOS and combining good fat like olive oil, tofu, egg with vegetables is the perfect way to get nutrition that is needed for our body's to overcome out PCOS flares.
Substitutes:
You can opt to add some chicken, prawn or any other protein you like. Just do this when you are stir frying your ginger and garlic