This easy recipe for kung pao chicken with a sugar-free kung pao stir fry sauce is better than what you will find in most Chinese take out places. It's also healthier, but the sodium content is on the high side, so not something you should eat every day, but it makes for a nice treat....
Twice cooked pork is one of my favorite Sichuan Chinese dishes. It's a salty, spicy, and fatty perfect food to eat while drinking beer. But the combination is also perfect for a gout attack. Beer is still off the menu, but this twice-cooked seitan is very gout friendly....
This gout friendly/vegan recipe has tofu, cauliflower, sugar snap peas served in a spicy and tangy sauce. It's perfect for serving over rice (assuming the hoarders have not bought all of it where you live)....
Mongolian chicken and Mongolian beef are two dishes that I love. With the new diet, they are not on the menu. This gout friendly version is delicious and simpler than my other versions....
Updated Oct 14, 2019
I am a big fan of sweet and sour dishes. But not the kind you find at most Chinese American Buffet places. Most of those are just sweet. But as a gout sufferer, fried pork is definitely not on the menu....
Chicken and vegetable stir fry with a simple garlic sauce makes for a quick and tasty meal anytime. This recipe proves that a gout friendly does not mean all tofu all of the time....
This noodle recipe proves that a recipe can be delicious and gout friendly at the same time. I am not claiming that this is a healthy dish, but it is loaded with vegetables....
I will admit that Pan Fried Noodles are one of my favorite dishes. It's not a healthy dish but it is very tasty and has texture contrast. The goal was to create a gout friendly version just as good as my previous version. This version is full of flavor, the only thing missing is a little texture in the "beef". The dish has a lot of steps but most of them are done ahead of time.
Butler Soy curls are the gout friendly substitute for beef that we will use today. One ounce of soy curls has ten grams of protein and three grams of dietary fiber. This is three ounces of them. The recipe only calls for one ounce but I will soak three so that I have some in the fridge ready for a weeknight meal.
To hydrate them all that you have to do is soak them in water. If you use tap water it will take an hour for them to soften. Boiling water only requires about ten minutes.
After the soy curls have softened drain off the water and give them a good squeeze. Set them aside so they can dry. The first time I tried cooking soy curls I did not squeeze them and I did not like them. For me, this step is not optional.
These are the main ingredients for the sauce.
Sauce for the old version used chicken stock and oyster sauce which are not gout friendly. For this version we need half cup vegetable stock, 1 Tablespoon Vegetarian Oyster Sauce, 1 Tablespoon Hoisin Sauce, 1/2 Tablespoon Raw Sugar, 1/2 Tablespoon Dark Soy Sauce, and 1 teaspoon Sesame Oil. Mix the sauce ingredients and set aside.
In a small bowl mix 1 Tablespoon water with 1 Tablespoon Cornstarch. It will have to be mixed again prior to adding so have a spoon ready.
You will also need 1/2 Tablespoon of roughly chopped Ginger and 1/2 Tablespoon of roughly chopped Garlic.
These are the noodles that were used. Some brands do not require cooking before using but these do require boiling. I only used 1/2 of the bag (6 ounces).
If required boil the noodles. The package said 20 seconds but they needed a full minute. After boiling drain the water off and let them dry.
To keep the broccoli bright green blanch it in boiling water for about 90 seconds. I used four ounces of broccoli. After that place it in ice water to stop cooking and set the color. After they cool down drain the water and let the broccoli dry.
Preheat your pan on a burner set to medium heat. Add one and a half tablespoons of peanut oil to the pan, swirl then add the noodles. What you need to do is make a cake with a crispy top and bottom but. Crispy means that is frying in oil. Without the oil, the noodles will get color but they scorch and do not get the kind of crispy that I like. The noodles do soak up oil. This batch is being cooked in a small pan. The pan should be smaller than your serving plate.
After the bottom noodles start to get crispy (should take three or four minutes) flip them over. I used a plate to help me flip them. Be careful doing this since then the pan is hot. Drizzle another half Tablespoon of oil so and cook the top until it gets crispy. After the top and bottom are crispy plates your noodle cake.
Hope you have everything else ready, now it will go fast.
If your pan is dry add 1/2 Tablespoons of peanut oil to your pan. Add the ginger and garlic. After about 30 seconds you should start to smell ginger and garlic. At this time add the sauce.
When the sauce starts to boil add the soy curls and the water cornstarch mixture. Mix it up to thicken the sauce and add the broccoli. After the broccoli is warm turn off the heat and adds this to the top of the noodles.
This video is my old version with beef instead of soy curls.
Pan Fried Noodles With Soy Curls and Broccoli
- 1 oz soy curls Soak before using
- 1/2 Cup vegetable stock
- 1 Tablespoons Vegetarian Oyster Sauce
- 1 Tablespoon Hoisin Sauce
- 1/2 Tablespoon raw sugar
- 1/2 Tablespoon Dark soy sauce
- 1 teaspoon sesame oil
- 1 Tablespoon Water
- 1 Tablespoon cornstarch
- 1/2 Tablespoon ginger roughly chopped
- 1/2 Tablespoon garlic roughly chopped
- 4 oz broccoli
- 6 oz chow mein noodles Pan Fried type
- 2.5 Tablespoons peanut oil
- Cover 1 oz soy curls with boiling water. Soak 10 minutes. Drain water and squeeze soy curls to remove water.
- For the sauce mix together half cup vegetable stock, 1 Tablespoon Vegetarian Oyster Sauce, 1 Tablespoon Hoisin Sauce, 1/2 Tablespoon Raw Sugar, 1/2 Tablespoon Dark Soy Sauce and 1 teaspoon Sesame Oil. Mix the sauce ingredients and set aside.
- If required boil the noodles for 1 minute. Drain and set aside.
- Blanch the broccoli for 90 seconds or until tender. Immediately place into ice water to cool. After cooling remove from water and allow to dry.
- Preheat your pan on a burner set to medium heat. Add one and a half tablespoons of peanut oil to the pan, swirl then add the noodles. Cook until the bottom gets crispy.
- Use a plate to carefully flip the noodles then return to the pan. Add 1/2 Tablespoon oil and cook until this side gets crispy. Remove from pan and add to your serving plate.
- If your pan is dry add 1/2 Tablespoons of peanut oil to your pan. Add the ginger and garlic. After about 30 seconds you should start to smell ginger and garlic. At this time add the sauce.
- When the sauce starts to boil add the soy curls and the water cornstarch mixture. Mix it up to thicken the sauce and add the broccoli. After the broccoli is warm turn off the heat and add this to the top of the noodles.
This simple recipe for General Tso Tofu is a plant-based version of my General Tso Chicken. My family likes that recipe so I wanted a similar experience including flavor and texture. This meat-free recipe gives a similar taste and by freezing, pressing, and frying the tofu we can get a nice texture. It's not the same as chicken but it has a nice chew.
For flavor, the most important thing is the sauce. Since the fried tofu will soak up lots of liquid we need 1/2 cup vegetable stock. 1 Tablespoon dark soy sauce to provide a bit of molasses flavor and a dark color. 1 Tablespoon soy sauce to provide a bit of saltiness. 1/2 Tablespoon hoisin sauce, provides a bit of a licorice flavor. 1 teaspoon black vinegar, if you do not have it use balsamic vinegar. 1 teaspoon of raw sugar. 1 teaspoon sesame oil. Put all of this in a bowl mix and have it ready when your cooking.
Vegetables/aromatics for the dish 2 cloves of roughly minced garlic. 1/2 Tablespoon roughly minced ginger. 2 stalks of chopped green onion. 1/2 cup diced bell pepper (I sued a red one). 4 or 5 dried red chili peppers/sriracha (optional). On the day I made the video I was cooking for someone who does not like spicy so I left them out. All of these go in at the same time so I put them all on the same plate and have them ready in the cooking area.
To give a chewy texture to the tofu takes some planning ahead. When you get the tofu home place it in the freezer. Yep still in the plastic with the water. It needs a few hours to freeze all the way thru. After that defrost it. I place to mine the refrigerator for about 2 days. It's not ready to be pressed. For pressing, I place the tofu between two cutting boards and put a gallon of water on top of the cutting boards. Leave for at least one hour.
After the water is out of the tofu cut it into 3/4 inch squares. Lightly salt the tofu then add 1 Tablespoon of corn starch and toss. Let the tofu sit while heating up 1/4 inch of cooking oil in your pan. I like using peanut oil but use any oil that you like. If you do not want to fry the tofu you can bake the tofu without cornstarch. For info on how to bake the tofu read A Tofu Recipe that does not suck.
For it to be a real stir fry all of the cooking should be done in a wok but since we are not cooking meat and only softening a few veggies that are not necessary for this recipe. On my gas stove, a round bottom wok is great for frying but since this apartment has an electric stove I will use a small pot for frying. Also will be using a flat no-stick pan to bring everything together.
First, fry the tofu on medium heat until it forms a crust on all sides. To save oil I used a 1/4 inch of oil but to save time you could deep fry them. This step can be done ahead of time. To the nonstick pan on medium heat add 1/2 Tablespoon of oil. When the oil is hot add the vegetables/aromatics. Cook for 1 to 2 minutes to cook the ginger and garlic. Add the sauce and bring to a boil. After the sauce comes to a boil add the tofu and keep tossing until the tofu soaks up most of the sauce. It is now ready to serve.
Other Tofu recipes that you might like.
General Tso Tofu
- 19 oz Firm Tofu Frozen then thawed
- 1/2 Cups vegetable broth
- 1 Tablespoon Dark soy sauce
- 1 Tablespoon soy sauce
- 1/2 Tablespoon Hoisin Sauce
- 1 teaspoon black vinegar
- 1 teaspoon raw sugar
- 1 teaspoon sesame oil
- 1/2 tablespoon oil I used peanut oil
- 2 cloves garlic minced
- 1/2 tablespoon ginger minced
- 1/2 cup bell pepper
- 2 stalks green onions
- 5 each red peppers
- 1/4 teaspoon salt
- 1 Tablespoon cornstarch
- 1/2 Tablespoon oil
- Freeze, thaw and press the tofu
- Cut tofu into 3/4 inch squares, lightly salt, add cornstarch and toss.
- For the sauce add 1/2 cup vegetable stock, 1 Tablespoon dark soy sauce, 1 Tablespoon soy sauce, 1/2 Tablespoon hoisin sauce, 1 teaspoon black vinegar, 1 teaspoon raw sugar. 1 teaspoon sesame oil. to a bowl mix and have it ready when your cooking.
- Mince 2 cloves garlic, 1/2 Tablespoon ginger, 2 stalks green onion, 1/2 cup bell pepper. If using prepare 5 dried chili peppers or sriracha.
- In 1/4 inch of oil fry the tofu on medium heat until it forms a crust on all sides
- To the nonstick pan on medium heat add 1/2 Tablespoon of oil. When the oil is hot add the vegetables / aromatics. Cook for 1 to 2 minutes to cook the ginger and garlic.
- Add the sauce and bring to a boil
- After the sauce comes to a boil add the tofu and keep tossing until the tofu soaks up most of the sauce.
For a long time, Sichuan Ma Po Tofu has been one of my favorite Chinese dishes. But most of the versions to this point have contained meat (usual pork). I even have a video on YouTube on how to cook that version. To keep the dish gout friendly the pork has been eliminated. It is still flavorful so do not worry about the missing pork. From what I read the dish started out as a cheap vegetarian meal so now we go back to basics.