Low FODMAP Tofu Veggie Stir-Fry Dinner Lunch Print this recipe Details Serves: 2Number of ingredients: 11To prep: 10 minutesTo cook: 15 minutesDifficulty: Easy Nutrition per servingKilojoules: 1793Calories: 426Protein: 31gFat: 26gSaturated Fat: 3.9gCarbohydrates : 13.6gCarbohydrates per 100g: 2.85gFibre: 12.7gSodium: 532mgPotassium: 842mg Ingredients 300 g firm tofu, drained, pressed & cubed 1 tablespoon tamari, reduced salt 1 tablespoon sesame oil 2 cloves garlic, crushed 1 teaspoon fresh ginger, grated 1 small zucchini, sliced 1 small capsicum, sliced 1 cup cauliflower florets 1 tablespoon rice vinegar 1 teaspoon sesame seeds (optional, to garnish) Fresh coriander or spring onion, chopped, to serve Method Press tofu to remove all excess moisture. Cut into 2–3 cm cubes. Heat half the oil in a non-stick pan. Add tofu cubes and pan-fry until golden and crisp on all sides (about 8–10 minutes). Remove and set aside. In the same pan, add remaining oil, garlic, and ginger. Cook for 30 seconds until fragrant. Add zucchini, capsicum, and cauliflower. Stir-fry 4–5 minutes until just tender-crisp. Return tofu to the pan. Add tamari and rice vinegar. Toss everything to coat and heat through. Sprinkle with sesame seeds and fresh coriander or spring onion before serving.
