Gout Problem? Tofu to the Recsue!

Copyright 2011 LtDan'sKitchen blogs

I'm not one for vegan dishes considering that Filipino main dishes are primarily meat stews or anything meat-based. With the possibility of having gout affecting my joints which explains the unexplicable injuries I have had the last couple of months, I decided to go on a diet designed for gout patients. Since meat is allowed in such limited portions, I decided to go for a full-on vegan dish. I'm presenting two dishes made with tofu that might be of interest to you. You migt say, why tofu when legumes are considered high in uric acid? Well, after reading articles about the gout diet, it seems that vegetable-based uric acid are actually not the main trigger for gout unlike their meat counterparts*. 

Copyright 2011 LtDan'skitchen blogs

The first dish I tried out is inspired by a favorite dish that we used to order at the Canton House in Atlanta. The dish is basically tofu braised in a soy sauce-based sauce. The tofu dish from the Canton House restaurant was wrapped with a thin egg-based sheet which I had to omit. Topped with roasted garlic and diced green onions, this simplified version of the dish is simple yet very tasty. 

Braised Fried Tofu

Fried Tofu, both in large slices and diced portions
Copyright 2011 LtDan'sKitchen blogs

1 pack extra firm tofu 
  (14 oz)
5 tsbp minced garlic
2 tsbp diced green onions
2 tsbp minced ginger
5 tbsp canola oil + 1 tsp
1 cup low sodium 
  vegetable broth
1/4 cup soy sauce
1 tsp Hoisin sauce
1 tbsp corn starch
salt and pepper
1/4 cup water
sesame oil

1. In a non-stick skillet, heat 3 tbsp of canola oil and at medium heat, fry 
    the sliced tofu until golden brown. Fry on both sides and set aside. 

2. Add 2 more tbsp of canola oil and lower the heat to medium low. Add 3 
    tbsp of garlic and fry until golden brown. Spoon out of the pan and set 
    aside on a paper towel.

3. Increase the heat to medium and add the remaining garlic with the ginger 
    and saute until softened. Add the broth, soy sauce, 1 tsp of oil and Hoisin 
    sauce and bring to a boil. 

4. Mix the corn starch with the water and add into the broth mixture. Mix 
    well until the sauce turns glossy. Add the tofu and lower the heat to 
    medium low and simmer until the sauce is thick. 

5. Check for flavor and adjust with salt and pepper. To serve, arrange the 
    tofu on a serving dish and spoon the sauce over it. Drizzle a good amount 
    of sesame oil and top with the green onions and roasted garlic. 

Tofu with Vegetables and Cashew Stir Fry

Copyright 2011 LtDan'sKitchen blogs

The second dish is something I found online and modified to suit my tastes. I chose to keep the vegetables bite-sized because I like my vegetables cooked that way and with a bit of a snap left to it. They just taste better compared to overcooked vegetable mush. The source of protein for this dish is the fried tofu that is sliced into bite-sized portions as well. They are fried as described above and sliced into the desired size after cooling them for about 5 minutes. They are added last to avoid them being squished during the cooking process. The dish is topped with toasted cashews which gives the dish a nutty flavor. 

Copyright 2011 LtDan'sKitchen blogs

Fried Tofu (14 oz)
1 large red bell pepper, 
  cored and diced
1 white onion, cut in eights
1 can whole water 
  chestnuts, sliced in half
2 tbsp garlic, minced
1/2 cup green onions, cut 
  in 1 inch lengths
1/4 cup diced green onions
1/2 cup cashew nuts
2 tbsp Hoisin sauce
2 tbsp soy sauce
1 cup vegetable broth
1/4 cup water
1 tbsp corn starch
3 tbsp canola oil
salt and pepper
sesame oil

1. Toast the cashew in a skillet over medium heat. Once golden brown, 
    take off the heat and set aside. 

2. Add the oil into the skillet and saute the garlic until golden. Add the 
    carrots and saute for 5 minutes. Season with salt and pepper. Add the 
    white onions, water chestnuts, and the red bell pepper. Saute for 
    another 3 minutes. 

3. Add the broth, soy sauce, and Hoisin sauce and bring to a boil. Once 
    boiling, lower the heat to a simmer and add the corn starch dissolved 
    in water and mix well. 

3. Once the sauce starts to thicken, add the 1-inch green onion and tofu. 
    Check for flavor and adjust with salt and pepper. Continue to cook 
    until the sauce has thickened. 

4. To serve, drizzle with the diced green onions, toasted cashew, and a 
    drizzle of sesame oil. 

*I'm issuing a disclaimer here since there are conflicting ideas on what is allowed for gout patients so make sure that you do not take my word that these two vegan dishes are medically approved for gout patients. As is always the case, moderation is the key. In conclusion, the more I read about gout patient diets, the more confused I get. Go figure!