Prepare the beansprout salad. Put the beansprouts in a bowl and cover with boiling water. Leave for 2 mins, then drain well and leave to cool, tossing with your hand from time to time to speed up the cooling. Combine with the pepper, radishes and spring onion.

To make the dressing, whisk together all the ingredients except the oil until the sugar dissolves. Trickle in the oil slowly while whisking to emulsify. Stir the dressing through the beansprout mixture and chill until ready to serve, stirring occasionally.

Drain the tofu, wrap the whole block in kitchen paper, and press gently to absorb excess moisture. Unwrap and cut in half across the middle, then in half again, to create large cubes.

To prepare the tofu glaze, add the mirin, sesame seeds and soy sauce, stir and bring to the boil. Add the tofu to the sauce and simmer for 15 mins, turning the tofu carefully halfway through.

Heat the oven to 220C/200C fan/gas 7. Line a baking tray with baking parchment. Carefully lift the tofu from the sauce and place on the tray. Cook in the oven for 15 mins, then turn off the oven and leave the tofu in to keep warm. Meanwhile, to thicken the glaze, raise the heat to a medium boil, stir occasionally,until syrupy. Set aside.

To make the egg strands, beat together the eggs and mirin with 2 tbsp cold water and a large pinch of salt until well mixed, but not frothy. Heat a medium non-stick pan over a low-medium heat and add the oil, spreading it over the surface with a spatula. Pour in a quarter of the egg mixture and swirl to coat the bottom of the pan, forming a very thin omelette. Cook for about 4-5 mins until the top is dry and the bottom is set but not too brown. Carefully remove from the pan (no need to flip) and place on a plate. Repeat with the rest of the mixture, adding a touch more oil if the pan seems dry. Stack the omelettes on top of each other and cool. Don’t worry if they rip or buckle, but do stack them up as flat as possible. Once cool enough to handle, roll them up carefully into a tight sausage and slice thinly with a sharp knife.

Remove the tofu from the oven and spoon a bit of glaze over the top of each piece, spreading with the back of a spoon. (If the glaze has cooled completely and is too thick, reheat slightly until spoonable). Reserve any remaining glaze to finish.

To assemble, arrange the beansprout salad on a plate. Place the tofu cubes in a row and drizzle with the glaze, along with some extra sesame seeds on he top.  Serve alongside the salad and scatter with the egg strands.  

Recipe from Good Food magazine

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For the beansprout salad

300g beansprouts

1 red capsicum/pepper, deseeded and sliced into thin strips

100g radishes (about 12), trimmed and quartered

2 spring onions, finely sliced green end onlyl

For the dressing

3 tbsp rice vinegar

2 tbsp gluten free soy sauce

1 tbsp caster sugar

1 tbsp garlic infused oil

1cm piece ginger, peeled and finely grated

2 tbsp sunflower oil or rapeseed oil

For the glazed tofu

400g fresh firm tofu (we used 2 x 200g blocks)

150ml mirin

75ml gluten free soy sauce

1 tbsp toasted sesame seeds

For the egg strands

3 large eggs

1 tbsp mirin

½ tsp sunflower oil or rapeseed oil

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Low FODMAP Recipe

Glazed tofu with beansprout salad & egg strands

Low FODMAP RecipesIBS SanoIBS HealthSearchRecipes