For the marinated eggplant & tofu

2 tbsp olive oil

½ lime, zest and juice

large pinch chili flakes

2 tbsp gluten free soy sauce

2 tbsp mirin

2 tbsp vegetable oil

150g/5½oz tofu, cut into pieces

1 eggplat, cut into dice

For the stir fried rice

2 tbsp vegetable oil

¼ red pepper, chopped

handful spinach leaves

150g/5½oz basmati rice, cooked according to packet instructions and drained


For the marinated eggplant & tofu, combine all the marinade ingredients, except the vegetable oil, in a bowl and mix well.

Add the eggplant and tofu, coat in the mixture and allow to marinate for 5-10 minutes, or longer if possible.

Heat a wok over a medium heat. Remove the eggplant and tofu from the marinade, setting the marinade aside.

Fry both for 5-10 minutes until golden-brown all over. Strain the marinade to remove any small pieces of tofu.

For the rice, heat the oil in a pan and fry the pepper for 2 minutes.

Add the spinach, rice and reserved marinade and heat through for a further 3-4 minutes.

Serve the rice with the marinated eggplant and tofu on top.

Recipe adapted from: Good Food

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Low FODMAP Recipe and Gluten Free Recipe - Asian-style eggplant & tofu stir-fry