Dinner
Soft tofu, ginger and rice noodle bowls
Gluten Free
Dairy Free
Vegetarian
Vegan-Friendly
High Fibre
High Protein
Low FODMAP
No onion
No garlic
Nutrient dense
Refined sugar free
⏱ 25 min total
🍴 Serves 2
A plant-based dinner with gently cooked vegetables rather than a crisp stir-fry.
Tofu choice: Use firm, drained tofu, not silken tofu. Their FODMAP contents differ; Monash identifies firm, drained tofu as a lower-FODMAP option at the tested serving size. Contains: Soya; some sauces also contain wheat, so check the label.
Method
- 1 Prepare the rice noodles according to the packet instructions, then drain and set aside.
- 2 Warm the oil in a large pan over medium heat. Add the carrots and pak choi stems (keep the leaves separate for later) with a splash of water.
- 3 Cover with a lid and cook gently for 6-8 minutes, until the carrots and pak choi stems are tender.
- 4 Add the tofu, pak choi leaves, ginger, tamari and 100 ml water, and stir gently to combine.
- 5 Simmer for 4-5 minutes, until everything is hot throughout and the pak choi leaves have wilted.
- 6 Fold in the drained noodles, warming them through, and divide between two bowls.
For general information only. This recipe is for general information and is not a substitute for professional medical or dietary advice. Always talk to your GP, dietitian or health team before making significant changes to your diet, especially if you are managing a gastrointestinal condition.