Learning to Appreciate Tofu

In college, I lived with my friend Sarah, who eats a vegetarian diet. I remember trying tofu then, and NOT enjoying it. However, since college, I’ve come to appreciate tofu so much more.

Much of my knowledge of tofu comes from my friend Cindy, author of Vegetarian Mamma. She wrote a great beginners’s guide to understanding tofu! She also introduced me to the E-Z Tofu Press, which I won in one of her giveaways. It works great at pressing out the extra water in a block of tofu.

One reason I really like tofu is because it’s inexpensive. I buy the Simple Truth Extra Firm Organic Tofu from my local Kroger. It costs under $2 for 14 ounces. You can’t get beef or chicken for that cheap! I cut my block of tofu by slicing the block of tofu horizontally, in 3 sections. Then I cut each section into 24 cubes

How to Bake Tofu

I always struggle at getting tofu crispy on the stovetop. Finally one day, I wondered what would happen if I coated and baked cubed tofu. The outcome was delicious! While I originally coated it in gluten free corn flake crumbs, I now coat it crushed Corn or Rice Chex. It’s so easy. (You can also use gluten free bread crumbs.)

This crispy baked tofu works perfectly for my Gluten Free Sweet and Sour Tofu recipe. Because the outside of the tofu stays crispy, the tofu doesn’t fall apart once combined with the sauce. Baking tofu makes your hands free to do the rest of your cooking, too. It cooks on its own while you’re making the sauce for this delicious Sweet and Sour Tofu.

Have an Air Fryer? Skip my step for baking in the oven and try this Best Air Fryer Tofu from Vegetarian Mamma!

Can You Make This With Chicken?

If you’re really not a fan of tofu, you can use this with chicken, instead. You could use diced chicken breast, and simply saute it in a skillet. You could also simply substitute chicken nuggets, and cut them up into smaller pieces. (We’ve done it before!)

How to Make Gluten Free Sweet and Sour Sauce

My recipe for Sweet and Sour Sauce uses pineapple juice, rice vinegar, ketchup, San J Tamari, plus brown sugar, cornstarch and water. *Note – combine the cornstarch and water in a small dish and stir, before adding to the rest of the ingredients. This prevents your sauce from having lumps in it.

You could put this sauce on any protein you like. I use this homemade sauce for Sweet and Sour Chicken at our Michigan Gluten Free Kids Camp. The kids eat it right up! In fact, you could serve it alongside chicken nuggets. Or, use it as a dipping sauce for my Rice Paper Egg Rolls. (Or buy them premade from Feel Good Foods!)

What to Serve with Gluten Free Sweet and Sour Tofu

I like to serve this Sweet and Sour Tofu over Jasmine rice. I fell in love with it after trying it from Delta Blues in my Bi Bim Bap. It smells so sweet and fragrant! Plus, it cooks so quickly. I make a large batch of rice in my Instant Pot and then have leftovers for later in the week.

Craving a different type of Asian recipe? Check out my round up of over two dozen gluten free Asian recipes.  Looking for other tofu recipes? Again, I highly recommend checking out all the tofu recipes on Vegetarian Mamma’s website. I know I’m eager to try her tofu based Vegan Thai Lettuce Cups!

Recipe

Print

Sweet and Sour Tofu

Equipment

• Marukan Vinegar Rice Genuine Brwd
• San J International, Sauce Tamari Reduced Sodium Organic, 20 Fl Oz

Ingredients

For the Baked Tofu

• 1 14 oz pkg Extra Firm tofu cut into cubes
• 1/3 Chex cereal crumbs 1 1/2 cups pre ground
• 1/2 tsp salt
• 1/2 tsp garlic powder

Vegetables, etc

• 1 green pepper cubed
• 1 red pepper cubed
• 1 onion cubed
• 1 c. pineapple chunks from can

For the sauce

• 2/3 c pineapple juice from can of pineapple
• 1/3 c ketchup
• 1/3 c rice wine vinegar Apple cider vinegar works, too
• 2 tbsp San J tamari
• 3 tbsp brown sugar
• 2 tbsp corn starch dissolved in
• 1/3 c water

Instructions

• Open package of tofu and press out extra water. I do this in my tofu press, and let it squeeze for 15-20 minutes. 
• Preheat oven to 350 degrees, and pulverize cereal into crumbs. Do so in a food processor or blender so the crumbs are as fine as possible. To that, add salt and garlic powder. 
• (If making rice, start it now.) 
• After tofu is pressed and most of the water is out, cube tofu. I slice mine in thirds from the side when it’s flat, and then cube each third into 24 pieces from the top side. (Hopefully the picture in my post explains this better.)
• Next, toss the mostly dry tofu in the cereal crumb mixture. Place coated tofu on a baking sheet, and spray with cooking spray. (If you want, you can recoat the tofu if you like yours extra coated.) 
• Place tofu in oven and bake for 30 minutes, rotating the pan halfway through. 
• While the tofu bakes during the first 15 minutes, prepare the sauce recipe. Combine the pineapple juice, ketchup, rice wine vinegar, tamari, and brown sugar in a medium pot. Heat until almost boiling. In a small dish, combine the 2 tbsp of cornstarch with the 1/3 cup of water. Mix until cornstarch is completely dissolved. Add to sauce mixture on stove, and cook until it thickens. 
• After the sauce is prepared, work on cooking the vegetables. I cut my peppers and onion in rather large chunks, and cook over a low temperature so as to prevent burning. (Coat the vegetables with cooking spray to avoid burning, also.)  I find they cook well enough if I put them on during the last 15 minutes while the tofu cooks. I also find they taste best with just a sprinkle of salt. 
• I used canned pineapple chunks for this recipe. However, I find the pieces to be larger than I like, so I usually cut each piece in half. (I use a 20 oz can, and only use half the pineapple and juice from the can.) 
• To serve, place a scoop of rice on the bottom of the bowl. Then top with cooked vegetables and pineapple chunks, then baked tofu. Pour hot sauce over each portion and serve. 

** I was not paid or compensated for this post. It does however contain affiliate links. Purchases made through those links help support this blog with no extra expense to you. Thank you for your continued support!**

Originally Published July 2016

The post Gluten Free Sweet and Sour Tofu appeared first on MI Gluten Free Gal.

Rekindling Traditions

In college, my husband developed a tradition with his roommate. Since dining halls were closed at Michigan State University on Sundays, they dined at their favorite Asian restaurants. Every Sunday. For a while, we continued that tradition. That is, until I realized that most restaurants use wheat based soy sauce. That tradition quickly came to an end.

Lucky for us, there are places like Wing Lauk in Waterford that cater to those with Celiac Disease and other food restrictions. I reached out to my Facebook followers, after hearing great things about this place. They all gave glowing reviews, so I drove 30 minutes from Flint to try it for myself!

Wing Lauk’s Gluten Free Menu

I have to admit, the three page gluten free brochure at this restaurant offers is impressive. More impressive is their dedication to learning about the needs of gluten free diners. This special menu started after they learned a customer’s children had Celiac Disease. They learned from that parent, and the local Celiac Disease support group, how to take prepare food safely for their guests. They print the following on their gluten free menu.

Wing Lauk Gluten Free Preparation Practices

1. When ordering, please inform your server you are ordering from the Gluten-Free menu.
2. Wing Lauk uses corn starch to thicken their sauces.
3. Gluten Free dishes that call for soy sauce, Wing Lauk uses wheat-free soy sauce.
4. Wing Lauk sues fresh vegetable oils to prevent cross contact with wheat flour batters. They cook gluten free items in a separate fryer.
5. If you have a favorite dish not listed on the Wing Lauk gluten free menu, please ask. They are willing to modify a dish to suit your gluten free needs.
6. If you have other food sensitivities (such as msg), please ask for Tony or Diane, and they will make sure your dish is prepared properly.

So Many Gluten Free Options

With such a large menu, it took my husband and I a while to decide what to order. We both started with soup. I chose the egg drop soup, while he chose the Chinese Vegetable Soup. While mine was good, I really enjoyed his! I finally decided on the gluten free Orange Chicken, and he chose the gluten free General Tsao’s.

Knowing how much I love Gluten Free Orange Chicken recipe from Flippin’ Delicious, I wanted to see how this compared. I was immediately impressed with how crispy the chicken tasted. Coated only in corn starch, it had the perfect amount of crunch. I told myself I would save half my dinner, but couldn’t help myself from eating it all.

My husband really enjoyed their General Tsao’s Chicken. He’s so great, and often orders gluten free items, so I an try more than one dish. (Back of ladies, he’s mine.) Like me, he couldn’t help himself from eating the whole plate. (Want quick and easy General Tsao’s at home? It’s now a permanent grocery store item at Aldi’s!)

Ask for Tony

I want to mention that we had a fantastic young man as our server. He answered any questions we had, and seemed well versed on the gluten free menu. I did however, have the pleasure of meeting Tony Gee, the owner. So glad I did, as he shared about how this restaurant has been a part of his family for generations.

He stated his family originally moved to the United States to San Francisco in the mid 30’s. However, it was his grandfather who made the move to Detroit and started the family restaurant legacy. (Please read more about their fascinating story in their “About” section.)  You can tell by sweet notes from kids in the hallway, and always happy customers, that Tony and this restaurant mean so much to the community. He’s just so … nice!

I’ve dined at Wing Lauk twice now, and I can see us returning again. Only a half hour from my house, Wing Lauk offers an amazing menu and great staff. I also highly recommend stopping in at Neiman’s Family Market,!down the street. This grocery store has a great gluten free selection!

Wing Lauk Location, Hours and Contact Information

Wing Lauk
5665 Dixie Hwy
Waterford Twp, MI 48329

Hours: Tuesday – Saturday 11 an – 9 pm, Sunday 12-9 pm. Closed Monday
(248) 623-6337
Website | Facebook

What would you order first from Wing Lauk? What gluten free Asian recipes do you miss the most? Try you hand at making some of them at home with this round up of Gluten Free Asian Recipes!

**I paid full price for my meal and was not paid or compensated in any way for this post. All thoughts and opinions are my own. Please click the following link for more Michigan gluten free dining reviews.**

The post Wing Lauk : Gluten Free Cantonese Deliciousness appeared first on MI Gluten Free Gal.

Rice Wrapper a.k.a Bahn Trang

So most people make traditional egg rolls with wheat based wrappers. Obviously a no-go for those with Celiac Disease. Therefore, I chose to use rice paper wrappers (affiliate link) for my egg rolls.

Where Can I Buy Rice Paper Wrappers?

Most large grocery stores stock these in the Asian food section. They come in various sizes. I used the smaller 6″ diameter wrappers for my rice paper egg rolls. People use the larger wrappers for fresh spring rolls.

This informative two part video series, 11 Ways to use Rice Paper Way Beyond Spring Rolls, from Alex of French Guy Cooking shares lots of creative ideas. I never would have thought to use them to make ramen or fried chicken! You can even use it to steam fresh salmon!

How Long Do You Moisten Rice Paper Wrappers?

Unlike wheat based egg roll wrappers, rice wrappers require a bit of prep before you can use them. These stiff wrappers become pliable after a quick dip in warm water. Not more than 3 seconds, or the wrappers become too soft to use.

I usually dip the wrapper through the water once, then turn it over and dip it again. I also learned from Viet World’s Kitchen’s Chả giò Imperial Roll Frying Tips  to add sugar to the water. This helps them to brown better during cooking.

Filling Your Rice Paper Egg Rolls

I asked my Facebook followers what fillings they like in an egg roll. After your suggestions, I settled on a filling of ground chicken, cabbage and shredded carrots. I utilized Dinner at the Zoo’s tip from her Homemade Egg Rolls recipe and simply bought pre-shredded coleslaw! (Love tips that save me time!) After I cooked the filling, I allowed it to chill in the refrigerator for 30 minutes.

How Do You Roll Gluten Free Egg Rolls?

Please know that it took me a few tries to get my rice paper egg rolls to form correctly. As you can see in the previous picture, I started with the filling lined up at the bottom of the moistened rice wrapper.

Next, you pull up the bottom edge, up over the filling, and stick the wrapper to itself. Next, you fold in the outer sides, and press down. This keeps everything held together, and provides another layer over the filling. Finally, roll the whole thing towards the top!

Frying Your Rice Paper Egg Rolls

Deep frying. I know, not my favorite thing in the world to do either. However, these rice paper egg rolls crisp better in hot oil than baking in the oven. After all, it’s that crispy exterior that we miss.

When I completed my first test batches, I cooked mine in REALLY hot oil. However, I found Rasa Malaysia’s tip for cooking her Vietnamese Spring Rolls at a lower temperature to be helpful. It prevents the rice paper skins from blistering profusely. (Chilling the rolls prior to cooking for at least 20 minutes really helped this as well.)

Using a Wok for Deep Frying

In my previous post for falafel, I used a small pot for deep frying. However, this time I utilized my electric wok (affiliate link) that’s been hiding in my pantry closet for forever. The wide pan allowed me to cook more than one at a time, without the rice paper egg rolls touching each other. (VERY IMPORTANT TO NOT LET THEM TOUCH!) I found I was able to cook at least three at time this way.

Lunar New Year Gluten Free Recipes

These gluten free rice paper egg rolls shine as part of a Lunar New Year meal. Most people know it as Chinese New Year, but people in many Asian countries celebrate this holiday. Serve these egg rolls with egg drop soup recipe from She Wears Many Hats. Traditionally, Asian people consume egg rolls (or spring rolls) and fish for the Lunar New year, as they are seen as a sign of luck.

Not a fan of fish? These crunchy appetizers would be great with my Korean Bi Bim Bap as well! Looking for more recipes with an Asian flair? Make onigiri, which is similar to sushi, but so much easier. Speaking of sushi, your kids will love my candy sushi! Enjoy these and 30 more Lunar New Year Gluten Free Asian Recipes.

Print

Rice Paper Egg Rolls

Keyword Egg Rolls, Gluten Free Egg Rolls

Equipment

• Three Ladies Rice Paper Wrapper (2 Packs)
• San-J – Gluten Free Tamari Lite
• Sun Luck Duck Sauce 7 Oz (Pack of 3)

Ingredients

• 8 oz ground chicken
• 2 tsp soy sauce for marinating I use San J tamari
• 8 oz coleslaw mix
• 1/2 tsp minced garlic
• 1 tsp salt
• sprinkle of pepper
• 1 tbsp soy sauce I use San J Tamari
• 1/2 tsp sesame oil
• 1/2 tsp rice wine vinegar
• 1 tsp Chinese Five Spice

To Prepare Egg rolls

• 3/4 c. hot water
• 2 tsp sugar
• 24 Rice Paper Wrappers
• 2 cups oil for frying

Instructions

• Marinate 8 oz of ground chicken in 2 tsp soy sauce for 10 minutes. 
• Cook chicken in skillet (or electric wok) for 2-3 minutes, until no longer pink. Remove chicken from skillet, and add in coleslaw and garlic. Cook 5 minutes. 
• Add chicken back to skillet. Add garlic, salt, pepper, additional soy sauce, sesame oil and rice wine vinegar. Cook for an additional 2 minutes. 
• Remove mixture from heat and place on small cookie sheet. Place in refrigerator to cool for 30  minutes. 
• Place warm water in a wide, shallow bowl, along with 2 tsp sugar. Microwave for 20-30 seconds if needed to dissolve sugar. Remove filling from the refrigerator to prepare rice paper egg rolls.
• Dip rice paper wrappers in warm water. I usually dip mine completely (but briefly) on one side, then turn it over and dip it again. By then, it is usually moist enough. 
• Place moistened rice paper wrapper on a flat surface. I usually use a large dinner plate. Place a heaping tablespoon towards the end of the wrapper closest to you. Pull end of wrapper up over the filling, and seal by touching it to the wrapper, just above the filling. Fold in ends, one side at a time, taking care to trap as LITTLE air inside as possible. Once both sides are folded in, roll egg roll towards the top of the wrapper, until all the wrapper is rolled. Place rolled egg rolls on cookie sheet lined with parchment paper. 
• Repeat with remaining filling. You should have 20+ egg rolls. Place tray of egg rolls in refrigerator for at least 30 minutes. Chilling them helps prevent the egg rolls from splitting as they fry. 
• Heat approximately 2 cups of oil in a skillet or electric wok, until it reaches a temperature of 325 degrees. Gently add 2-3 egg rolls to the hot oil at a time, taking care so that they don’t touch. Fry on one side for 2 minutes, then flip and cook an additional 3 minutes. Place cooked rice paper egg rolls on plate lined with paper towel. 
• Cook remaining egg rolls. Serve with favorite dipping sauce. 
• *Note – You can keep cooked egg rolls in the fridge and rewarm them in the oven, at 400 degrees, for 12-13 minutes.

**This post contains affiliate links. Purchases made through those links help support this blog with no extra expense to you. Thank you for your continued support!**

Originally Published January 2019

The post Rice Paper Egg Rolls : Vietnamese Chả Giò appeared first on MI Gluten Free Gal.