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Low FODMAP Sticky Garlic Tofu Veggie Bowl

Low FODMAP Sticky Garlic Tofu Veggie Bowl
LF Low FODMAP GF Gluten Free DF Dairy Free EF Egg Free

Low FODMAP Sticky Garlic Tofu Veggie Bowl

Prep
5 MIN
Cooks in
20 MIN
🍽
Serves
1

Yes that’s right I said garlic. This gorgeous low FODMAP sticky garlic tofu veggie bowl is perfect for a speedy dinner. Don’t worry though, we’ve used tummy-friendly garlic infused oil in this recipe so you can enjoy it in the first phase of the low FODMAP diet.

To make this recipe even faster you can sub in leftover roast veggies and just heat them in a frypan.

Ingredients

Make gluten free

ROASTED VEGGIES

1   carrot
0.5   sweet potato (peeled & cut into bite-sized chunks)
2   olive oil
1   salt & pepper

STICKY TOFU

100   firm tofu
2   corn starch
1   soy sauce
2   pure maple syrup
0.25   sesame seeds
2   garlic infused oil (for cooking)

TO SERVE

1   pre-cooked microwave medium grain brown rice (for cooking)
1   English spinach (roughly chopped)
2   green onions/scallions (green leaves only, finely chopped)

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Method

  1. Preheat the oven to 200ºC (355ºF) fan bake function. Line a roasting tray with baking paper.
  2. Peel the carrot and sweet potato, then cut into small chunks. Place in the roasting tray, drizzle in olive oil and season generously with salt and pepper. Place in the oven. Cook for ten minutes and then flip and cook for a further 5 to 10 minutes until golden brown and tender.
  3. While the veggies roast, cook the tofu. Cut the tofu into small cubes and place in a bowl. Sprinkle with the cornflour/starch and mix until well covered (it’s okay if there is still some flour left in the bottom of the bowl. Drizzle over the soy sauce, maple syrup and sesame seeds. Mix to combine.
  4. Cook the tofu. Place a medium-sized non-stick frypan over medium-high heat. Add the garlic infused oil. Add the tofu and scrape any sauce into the pan. Quickly push the tofu through the sauce so it caramelises onto the tofu. Cook for 2 minutes, then flip and cook for another 2 minutes (the outside of the tofu should go golden brown). Add the spinach to the pan and wilt for 1 minute. Remove from heat.
  5. Heat the precooked rice in the microwave until hot.
  6. Add the roasted veggies, brown rice, sticky tofu, and spinach to a bowl. Season with black pepper. Top with chopped spring onion/scallion leaves and season with black pepper.
SHOW NUTRITION

Nutrition per serve

    | |
Calories 667
Fat 26.7g
Saturates 3.9g
Protein 19.6g
Carbs 89.2g
Sugars 18.2g
Fibre 11.2g
Salt 0.7g
Iron 4.9mg
Calcium 292.6mg
Calories 667
Fat 26.7g
Saturates 3.9g
Protein 19.6g
Carbs 89.2g
Sugars 18.2g
Fibre 11.2g
Salt 0.7g
Iron 4.9mg
Calcium 292.6mg
Calories 668
Fat 26.6g
Saturates 3.9g
Protein 19.3g
Carbs 89.5g
Sugars 18.2g
Fibre 11.1g
Salt 0.7g
Iron 4.8mg
Calcium 291.7mg
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Profile photo of Alana Scott
Author

Alana Scott

In 2013, Alana was diagnosed with Irritable Bowel Syndrome. She also suffers from coeliac disease, is allergic to nuts and is intolerant to dairy products. This means she understands how difficult it can be to cook with multiple food intolerances. Her exp... Read more

Profile photo of Joanna Baker (APD)
Dietitian reviewer

Joanna Baker (APD)

Joanna is a foodie, an accredited practising dietitian and a registered nurse, who is passionate about digestive health. She now works exclusively in IBS and food intolerance in her Melbourne based private practice Everyday Nutrition. Joanna works alongsi... Read more

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