Tamari, gluten free, reduced sodium
(for the sauce)
1 tbsp
Peanut butter, natural
(for the sauce)
1 tsp
Sesame oil
(for the sauce)
1 tsp
Maple syrup
(for the sauce)
1 tsp
Sriracha
(for the sauce; optional)
1 tsp
Water
(for the sauce)
1/3 cup
Red cabbage
(shredded)
1/2 large
Carrots
(thinly sliced)
1/4 cup
Edamame (soybeans), cooked
(or frozen, thawed)
1 tbsp
Peanuts
(roughly chopped)
2 green onion (stem)
Spring Onion (s)
(green tops only, chopped)
Instructions
Cook noodles as per package instructions and set aside.
Heat oil in a small frying pan over medium heat and add tofu cubes. Cook for 5 minutes, turning until all sides have browned, then set aside.
In a glass measuring cup, bowl, or mason jar with a lid, add the tamari, peanut butter, sesame oil, maple syrup, sriracha, and water and whisk or shake to combine. Add more or less water depending on the preferred sauce consistency.
To serve, add the noodles, shredded cabbage, carrot, edamame, and firm tofu to a bowl, drizzle over the peanut sauce, and top with chopped peanuts and spring onion.
Notes:
FODMAP Information: Our low FODMAP recipes are based on Monash University. Please refer to the Monash University FODMAP smartphone app for the latest lab-tested information. The main goal of the low FODMAP diet is to eat as diverse as possible without triggering symptoms.
