Heat a small frying pan. Add the tofu, soy, five-spice, rice wine, sesame oil and sugar. Stir until the tofu are cooked and the sauce is thick, bubbling and clinging to the tofu. Warm the gluten free wraps – steam them or heat them in the microwave.

Serve the tofu, scallions/spring onions, cucumber, lettuce and hoisin sauce in separate dishes, with the gluten free wraps alongside.

To assemble, spread a wrap, with a little hoisin sauce. Add some tofu, scallions, cucumber and lettuce. Fold the wrape and enjoy.

Recipe from Good Food magazine

Low FODMAP Recipe

Veggie Chinese Wraps

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200g tofu

2 tbsp gluten free soy sauce

½ tsp five spice powder

1 tbsp rice wine, preferably Shaohsing

½ tbsp sesame oil

1 tsp sugar

6 gluten free wraps

2 scallions/spring onions, finely sliced green end only

5cm length cucumber, deseeded and sliced into matchsticks

½ Little Gem lettuce, shredded

4 tbsp hoisin sauce

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