This low FODMAP tofu fried rice is to die for. Simple to make, but so so good. Gluten-free, dairy-free, vegetarian and vegan
Ingredients
140 gm
White rice, medium-grain, cooked
200 gm
Tofu, regular, extra firm
(drained)
150 gm
Bok choy
1 cup chopped
Carrots
3 tbsp
Soy sauce, tamari
1 tbsp
Sesame oil
1/2 tsp
Turmeric, powder
1 tbsp
Green onion
(the green parts ONLY)
1 pinch
Salt and pepper
(to taste)
Instructions
Crumble the tofu into a bowl and add the soy sauce and sesame oil. Stir together and leave to marinate in the fridge for 30 minutes.
You can fry the rice at the moment that you are preparing this recipe, it might just be a little less crunchy. Boil the rice according to the instructions on the package, drain and set aside.
Cut the bok choy and the carrots into small pieces.
Heat some oil or baking spray in a pan and fry the tofu for about 10 minutes while you stir regularly. Add the carrot and fry for about five minutes. Finally, add the bok choy and fry for a few minutes.
Add the turmeric and stir well. This gives your fried rice a beautiful yellow colour.
Add the rice to the tofu and the vegetables in the pan and fry for a few minutes, while stirring continuously.
You can now add some spring onion for garnish.
Advanced Preparation
1 - 2 days prior,
White rice, medium-grain, cooked 140 gm
Instructions:
For fried rice, it is best if you use rice that has been cooked a day before. It makes it easier to fry the rice.
