Low Fodmap Stir Fry with Tofu, Rice & Vegetables
This flavorful low fodmap stir fry with tofu, rice and vegetables is served with the best tasting Chinese inspired sauce that is oil free, bold and so yummy. The tofu vegetable stir fry comes together in 30 minutes for a healthy vegetarian dinner that is gluten free and low fodmap.
Equipment
- 1 frying pan
- 1 pot
Ingredients
- Low Fodmap Stir Fry
- 1 cup firm tofu
- 2 cups Chinese cabbage shredded
- 2 medium carrots, julienned
- 1 green pepper
- 1.5 cups cooked basmati rice
- Low Fodmap Stir Fry Sauce
- 4 tbsp gluten free tamari
- 4 tsp coconut aminos
- 2 tsp sambal oelek
- 4 tsp ginger paste or fresh ginger
- 4 tsp rice vinegar
- 2 tbsp maple syrup
- 2 tsp molasses
- 1 tsp Chinese five spice powder
Instructions
- Make the low fodmap stir fry sauce by combining the tamari, coconut aminos, sambal oelek, ginger, white rice vinegar, maple syrup, molasses, and Chinese five spice in a small bowl and mixing.
- Heat a large frying pan over medium heat with a small amount of olive oil. Slice the tofu into rectangles about 1 cm thick and dip them into stir fry sauce before placing them in the pan. Cook the tofu until golden brown on both sides, about 5-7 minutes. Remove from the pan and set aside before chopping into cubes.
- In the same pan, add a bit more oil if needed. Add the julienned carrots and sliced green pepper. Stir fry for 3-4 minutes until they start to soften. Add the shredded Chinese cabbage and stir fry for another 2-3 minutes with half of the stir fry sauce until all the vegetables are tender.
- Serve the sauteed vegetables in a bowl with the cooked tofu and basmati rice and drizzle with the low fodmap stir fry sauce to taste.