I love oriental flavours and since being diagnosed coeliac and lactose intolerant it is far too big a risk to try and have a sneaky take-away, fortunately I have found a much better substitute low in msg and fats and guaranteed vegetarian, gluten free and lactose free.
To kick off with pop approximately 150g white rice on to cook in a pan. Rice is a great stable for coeliacs as it provides filling carbohydrates without having to resort to free from alternative foods. Although I would often use brown rice and brown rice is a lot healthier I am sticking with the ‘treat night’ theme here and making this as indulgent as I like. Cook the rice for 20 – 25 minutes until fluffy or as instructed.
Whilst the rice is cooking I begin getting the other yummy ingredients ready. Start by chopping the tofu, I use Cauldron Tofu in a block as it is organic and really readily available. I chop the block lengthways and then into small pieces about 1cm cubed. Pop into a large pan with a little oil. I use sesame oil as I am allergic to peanuts and it tastes yummy. Cook for approximately 15 minutes stirring frequently and turning the pieces of tofu so they brown evenly. Tofu is an excellent addition to vegan and vegetarian diets as it is rich in protein and even contains all 8 essential amino acids meaning it contains more amino acids than meat! Low in fat and really versatile tofu is a real wonder food and takes on the flavour of the dish. Yummy.
Fresh chopped pineapple tastes delicious, after approximately 15 minutes add about a quarter of a chopped pineapple to the pan with the tofu so this can start browning and cooking. Unfortunately I have to cheat on the next ingredients as I never find fresh bamboo shoots or water chestnuts so I use the caned variety in water, I chop these much smaller and then add them to the tofu and pineapple.
This dish is so yummy and the pineapple adds so much flavour it only needs a small amount to taste. I add gluten free soy sauce and I love the Clearspring Organic Tamari Soya Sauce as it is guaranteed gluten free, organic to boot and tastes delicious. I also use the Sweet Mandarin Sweet Chilli Sauce as it is again gluten free, lactose free and yummy. Add about a tablespoon of each to the vegetable and tofu and continue to cook and stir through until it all absorbed.
When the rice and the tofu and pineapple mix is all cooked the dish is ready to eat. Although still a treat dish this meal is so much better than a takeaway I feel totally justified in accompanying it with a glass of wine. Mmmmm for treat night.