Description
This low FODMAP tofu fried rice is to die for. Simple to make, but so good. Gluten-free, dairy-free, vegetarian and vegan
Ingredients
Scale
- 140 g (3/4 cup) white or wholegrain rice
- 200 g tofu (7 ounces), drained
- 150 g (1 1/2 cup) bok choy
- 150 g (1 1/4 cup) carrots, in slices
- 3 tbsp soy sauce*
- 1 tbsp sesame oil
- 1/2 tsp turmeric
- Optional: the green part of spring onion
- Pepper and salt
Instructions
- Crumble the tofu into a bowl and add the soy sauce and sesame oil. Stir together and leave to marinate in the fridge for 30 minutes.
- For fried rice, it is best if you use rice that has been cooked a day before. This makes it easier to fry the rice. You can also fry the rice at the moment that you are preparing this recipe, it might just be a little less crunchy. Boil the rice according to the instructions on the package, drain and set aside.
- Cut the bok choy and the carrots into small pieces.
- Heat some oil or baking spray in a pan and fry the tofu for about 10 minutes while you stir regularly. Add the carrot and fry for about five minutes. Finally, add the bok choy and fry for a few minutes.
- Add the turmeric and stir well. This gives your fried rice a beautiful yellow colour.
- Add the rice to the tofu and the vegetables in the pan and fry for a few minutes, while stirring continuously.
- You can now add some spring onion for garnish.
Notes
*Use gluten-free soy sauce if you have to eat strictly gluten-free.
- Prep Time: 30 min
- Cook Time: 30 min
Nutrition
- Serving Size: 1
- Calories: 462
- Fat: 13
- Carbohydrates: 64
- Protein: 21
