A delicious vegan & vegetarian friendly low FODMAP meal!
Ingredients
1 block
Tofu, regular, firm
(cubed)
1 medium
Orange
(juiced)
1 tbsp
Soy sauce, tamari
2 tsp
Granulated sugar
2 tsp
Ginger root
(minced)
1/2 cup
Basmati rice, dry
1 tsp
Corn flour, whole grain
2 tbsp
Canola oil
(for frying)
2 cup
Baby bok choy
2 tsp
Sesame seeds
1/2 tsp
Sesame oil
Instructions
Mix the orange juice, soy sauce, sugar and ginger in a container and add the cubed tofu. Place in the fridge to marinate for at least 2 hours (but not more than 12 hours).
Cook rice according to package directions.
When you’re ready to cook the tofu, remove it from the marinade using a slotted spoon.
Heat the oil in a frying pan or wok over high heat. Add the marinated tofu cubes. Fry until golden brown.
Add the corn flour to the reserved marinade liquid and stir it with a fork to dissolve the corn flour. Add it to the frying pan or wok, and continue cooking until the marinade creates a sauce. Add the greens and cook over high heat, stirring, until the greens are wilted.
Serve with rice and garnish with sesame seeds and a few drops of sesame oil for extra flavour.
