FODMAP-Friendly Tofu and Veggie Stir Fry
Ingredients
- 170g firm high protein tofu
- 1 teaspoon fresh ginger
- 1 teaspoon sesame oil
- 1 teaspoon tamari sauce
- 2 heads bok choy
- 1 medium carrot
- green onion tips
- 1-2 tablespoons sriracha hot sauce (optional)
Garnishes
- cilantro or coriander
- green onion slices
Preparation
Place the tofu cubes, ginger, sesame oil, and tamari sauce into a bowl and allow to marinate for at least 30 minutes.
Meanwhile, chop the vegetables and steam the carrot to soften it slightly.
Using a hot wok or skillet, add coconut oil and cook the tofu until golden brown on all sides, then remove from the pan.
Add the bok choy and a splash of water, cover with a lid, and allow to steam for about 1 minute.
Add the green onions, carrots, tofu, and sriracha, stir well, and stir-fry for a further 1-2 minutes.
Serve sprinkled with green onions and cilantro or coriander.