Sticky Tofu with Pickled Vegetables & Rice Vermicelli

"I know this is a BIG claim but I adored this tofu AND my meat loving boyfriend loved it too. Let me explain" says Coeliac NZ food ambassador Alana Scott.

Since being diagnosed with Coeliac Disease, Alana has been on a mission to help people fall in love with their gluten free diet. Alana is the author of The Gut Friendly Cookbook and founder of A Little Bit Yummy, a global online platform which provides information, tools and support for people living with food intolerances.

Alana's recipe for Coeliac Awareness Week - is all about a sticky caramelised tofu that’s gooey, and crunchy, and bursting with flavour all at the same time. Then pair that gorgeous tasty mess with bright and vibrant pickled vegetables and a simple side of rice noodles. You end up in foodie heaven. Plus this is a meatless meal that is pretty budget friendly.

Prep in advance: You can marinate the tofu and prep the pickled vegetables a day in advance to make assembling the meal super fast.

Prep time: 20 minutes

Marinade time: 1 hour

Cook time: 10 minutes

Serves: 2

INGREDIENTS

STICKY TOFU

250g firm tofu

2 tbsp gluten free cornflour

1 tsp crushed ginger

½ tsp pureed chilli (optional)

3 tbsp Lee Kum Kee Gluten Free Soy Sauce

2 tbsp maple syrup

Season with black pepper

PICKLED VEGGIES

80g (½ cup) carrot (peeled & cut into match sticks)

70g (½ cup) cucumber (peeled & cut into match sticks)

40g (½ cup) red cabbage (finely sliced)

2 tbsp maple syrup

4 tbsp white vinegar

125ml (½ cup) water

Pinch of salt

OTHER INGREDIENTS

60g rice vermicelli (dry weight)

3 tbsp fresh mint (finely chopped)

METHOD

1. Place the tofu on a clean tea towel, fold the tea towel over the tofu, place a plate and a couple of food cans on top. Allow the tofu to press for five minutes.
2. Mix together the ginger, chilli (if using), soy sauce and maple syrup in a small bowl.
3. Slice the tofu into small cubes. Place in a bowl, sprinkle with cornflour/cornstarch, and pour over the marinade. Toss until well combined. Cover and place to one side.
4. Prep the pickled vegetables. Finely slice the cabbage, carrots, and cucumber. Place in a bowl and pour over the water, vinegar and maple syrup. Cover and place in the fridge. Ideally leave for 1 hour or overnight.
5. Fill a saucepan with hot water and bring to the boil. Cook the rice vermicelli noodles for 2 minutes, drain immediately (to stop them going mushy), and then cover with warm water.
6. Heat a large nonstick frypan over medium heat. Once hot add a drizzle of oil, scoop the tofu out of the marinade and add to the pan. Then let it sit until you see the tofu start to caramelise, then flip, once the other side is golden pour in the remaining marinade and let it bubble for a minute.
7. Scoop the noodles out of the water and into the bowls. Top with pickled veggies, sticky tofu and a sprinkle of fresh mint. Enjoy!

About Alana Scott

Alana Scott is based in Hamilton and runs her successful website alittlebityummy.com. She trained in business management and marketing, so the development of the website was a natural step when she was diagnosed with coeliac disease, IBS and a tree nut allergy.