Serves: 2
Prep: 2 hours 5 minutes Cook: 10 minutesHow tasty does this look? It is both vegan & vegetarian friendly too! Tofu is a great plant-based protein source as its one of the few plant-based products that is a complete protein source. Tofu comes in a vairty of textures but firm tofu works best in this recipe as it soaks up all the flavours of the marinade and holds its shape when cooked.
| ingredients |
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Firm tofu, cubed |
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1 orange, juiced |
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1 1⅓ Tbsp soy sauce |
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2 tsp sugar |
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2 tsp fresh ginger, minced (optional) |
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1 tsp corn flour |
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Cooking oil, for frying |
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2 cups of low FODMAP Asian greens |
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Sesame seeds and a dash of sesame oil, to garnish |
Mix the orange juice, soy sauce, sugar and ginger in a container and add the cubed tofu. Place in the fridge to marinate for at least 2 hours (but not more than 12 hours).
When you’re ready to cook the tofu, remove it from the marinade using a slotted spoon.
Heat the oil in a frying pan or wok over high heat and add the tofu cubes. Fry until golden brown.
Add the corn flour to the reserved marinade liquid and stir it with a fork to dissolve the corn flour. Add it to the frying pan or wok, and continue cooking until the marinade creates a sauce. Add the greens and cook over high heat, stirring, until the greens are wilted.
Serve with rice and garnish with some sesame seeds (approximately 1 tsp per bowl) and a few drops of sesame oil for extra flavour.
Don't forget to check the Monash University Low FODMAP diet app for details of serving sizes and suggestions for low FODMAP vegetables!
| Nutrition Information (per serve) | |
|---|---|
| Energy | 1313 Kj / 314 cal |
| Protein | 16.20g |
| Carbohydrates | 10.00g |
| Sugar | 8.90g |
| Total Fat | 21.40g |
| Saturated Fat | 2.30g |
| Fibre | 10.70g |
