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Low FODMAP Recipe  - Sesame noodles with tofu


250g pack firm tofu, drained (we used Cauldron)

2 tbsp gluten free soy sauce, plus extra to serve (optional)

300g green veg (we used mange tout and halved bok choi)

1 tbsp garlic infused oil

small knob of ginger, peeled and shredded

300g pack straight-to-wok rice noodles (or use 2 sheets medium dried egg noodles and follow pack instructions)

1 tbsp sesame seed

1 tbsp sesame oil, plus extra to serve (optional)


Cut the tofu into 12 pieces and mix with 1 tbsp of soy sauce and 1 tsp of sesame oil.

Heat the remaining oil in a wok, then stir-fry the vegetables, garlic oil and ginger for 2 mins until the vegetables are starting to wilt.

Drizzle with 2 tbsp water, then stir-fry for another min.

Add the noodles, sesame seeds and soy sauce from the marinated tofu, then stir-fry for 2 mins.

Now add the tofu, splash over the remaining soy sauce, then cover with a lid or baking sheet.

Leave for 1 min so that the tofu heats through, then gently mix into the rest of the stir-fry.

Lift the noodles and tofu into bowls and splash over a little more soy sauce and sesame oil to serve, if you like

Recipe from Good Food magazine

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