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Ingredients


1 egg, beaten

300g block tofu, patted dry and cut into triangles

3 tbsp cornflour

3 tbsp sesame seeds

150ml sunflower oil, for frying

4 carrots, cut into matchsticks

1 red chili, thinly sliced

1 tbsp garlic infused oil

50g stem ginger (around 4-5 balls), finely chopped, plus 2 tbsp syrup

½ bunch scallion, shredded lengthways - green only

250g pack medium rice noodles

1 tbsp gluten free soy sauce






Method

 

Tip the beaten egg onto a plate and coat the tofu in it. On a plate, mix the cornflour, sesame seeds and seasoning and dip the tofu pieces into it. Set aside.

Heat the wok and add 2 tbsp of the oil, plus the carrots, and stir-fry until tender, adding a few splashes of water if they start to stick.

Add the chili, ginger, garlic infused oil and most of the spring onions, and fry for a few more mins.

Meanwhile, cook the noodles following pack instructions, drain, then toss into the vegetables, along with the syrup and gluten free soy.

Heat the remaining oil in a large frying pan. Carefully shallow-fry the tofu pieces, a few mins each side, until golden. Remove and drain on kitchen paper.

Scatter with the remaining spring onions and serve with the noodles and a little extra soy sauce, if you like.


Recipe adapted from: Good Food

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