There has been a lot of talk about texture modified diets of late following the introduction of the new IDDSI standards. While catering to residents with dysphagia is important, there are plenty of other diets that need to be considered in aged care, with gluten intolerance, coeliac and vegetarianism to name a few. While catering to these diets may seem simpler on the surface, it can still be challenging for chefs to satisfy nutritional requirements for these residents where a high protein diet is prescribed.
Luckily, there are plenty of options out there that fit both medical and preferential requirements and this recipe for Asian Tofu with Bok Choy & Sweet Chilli Dressing from the #soupedup kitchen is a prime example. The recipe can be made vegetarian and gluten-free by substituting oyster sauce for soy sauce and using gluten-free sauces. A high energy, high protein version of this meal can be easily made by adding extra butter or oil to the dish.
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1. Cut tofu into cubes and carefully put the cubes onto a plate lined with layers of paper towel. Place a few more layers of paper towel on top and leave for about 30 minutes to allow the excess liquid to be absorbed. 2. Heat 2 tbsp oil in a wok over high heat. The oil is hot enough when the surface starts to shimmer. Carefully lower the tofu into the hot oil using tongs. Cook tofu in batches for 1 minute, or until it is light golden in colour. Remove and place on a paper towel to drain. 3. Reheat wok, saute onion and garlic for 3-5 minutes or until soft but not coloured. Add bok choy, sweet chilli and oyster sauces, and water, stir fry for 5 minutes or until wilted. 4. Serve immediately, topped with tofu, spring onions and lemon wedges on the side.