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Sticky Red Wine and Ginger Tofu

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I will admit, I have never been Vegan nor vegetarian. For a long time, tofu scared me as I just didn't know how to cook it and what to serve it with. Then I decided it was time to bite the bullet and give it a go. Let me just tell you, whether you're vegan/vegetarian or a meat loving person, this is GOOD! I have this at least once a week, and the leftovers are extraordinary. Highly recommend giving this a go, or having it in your stash of go to recipes, as it really does cater for a lot of diets and will be enjoyed by all!

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Sticky Red Wine and Ginger Tofu
Gluten Free | Dairy Free | Vegan | Vegetarian | Low FODMAP | Nut Free
Serves 4
In a small saucepan over low heat, mix the soy sauce, red wine and brown sugar until the sugar has dissolved
Add in the garlic and ginger oil and bring the mixture to a gentle boil and remove from heat. Allow to cool for 10-15 minutes
Chop the tofu into small cubes and then place into marinating container with the sauce and toss to ensure tofu is well covered 
Allow tofu to marinate for a few hours to really let the flavour develop. Drain tofu (keep the liquid) 
Heat some oil in a large fry pan and cook the tofu so that the sides get a little crispy. Meanwhile bring the marinating liquids, in a small saucepan, to the boil. Reduce to a simmer and cook for around 10 minutes or until the sauce has thickened. 
Sprinkle the tofu with the sesame seeds 
Serve tofu with the greens and rice and drizzle over the sauce
1/4 Cup GF Soy Sauce (Tamari) 
1/4 Cup Red Wine  
1 TBSP Finely Grated fresh ginger 
1 TBSP Garlic Infused Olive Oil
2 TBSP Brown Sugar 
150g Hard Tofu 
2 TBSP Sesame Seeds 
Roughly 2 TBSP Shallots chopped 
3 Cups Bok Choy (steamed) 
Brown Rice to serve

Making this dish? We would love to see it! Tag @crunchandconutrition on Instagram

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