Peanut Tofu Rice Noodles (Low-FODMAP)

Ingredients

• 450 gextra-firm tofu, extra-firm, pressed and cubed
• 200 gdry rice noodles
• 64 gnatural peanut butter
• 1¾ tbspgluten-free tamari
• 2 tbsplime juice
• 2¼ tsppure maple syrup
• 1¾ tbspfresh ginger, grated, grated
• 1 tbspcanola or avocado oil
• 1¼ tbspcornstarch
• 2medium carrots, julienned
• 150 gEnglish cucumber, julienned
• 1green onion, tops only
• 30 gunsalted peanuts, chopped
• 6 gfresh cilantro

Method

1. Press the tofu: wrap it in paper towels, set a heavy pan on top for 10 minutes, then cut into 2 cm (3/4 inch) cubes.

2. Whisk the peanut butter, tamari, lime juice, maple syrup, ginger and 80 ml (1/3 cup) of hot water until smooth and pourable.

3. Toss the tofu cubes in the cornstarch until coated.

4. Heat the oil in a large non-stick skillet over medium-high heat until shimmering.

5. Fry the tofu, turning every 2 minutes, until crisp and golden on all sides, 8 to 10 minutes. Drain on paper towel.

   10 min timer

6. Cook the rice noodles as the package says, usually soaked in just-boiled water or boiled for 4 to 5 minutes, until tender. Drain and rinse under cold water so they do not stick.

   5 min timer

7. Toss the noodles with the peanut sauce, then top with the tofu, carrot and cucumber matchsticks, chopped peanuts, green onion tops and cilantro.

Storing and reheating

Keeps 3 days; add a splash of water before eating.