Tofu and veggie stir-fry

- serves 4

- cooking time: 30 mins

- Low FODMAP and low-carb!

INGREDIENTS

300g firm tofu, drained and cubed

2 tablespoons of garlic olive oil (FODMAP friendly)

3 tablespoons of Tamari soy sauce

1 tablespoon of coconut sugar

1 teaspoon of paprika

1/2 teaspoon of ground ginger

A good pinch of salt

1 red pepper, roughly chopped

1 pak choy bunch, halved lengthwise

100g green beans, trimmed and halved

100g zoodles (zucchini noodles)

1 long red chili, finely sliced to garnish (optional)

METHOD

1. Combine soy sauce, coconut sugar, paprika, ginger and salt in a bowl. Add tofu and ensure cubes are well coated with the mixture.

2. Add tofu mixture to a hot pan/wok and fry for several minutes, turning tofu to cook all sides. Once majority of tofu turns golden brown, remove from heat and set aside.

3. Add a little more oil to pan on medium heat, then add pepper and beans. Cook and stir for 5 minutes.

4. Add zoodles and pakchoy and cook for another 3 minutes, reducing the heat.

5. Add the tofu back to the pan. Cook and stir for a couple of minutes until heated through and well combined. Turn the heat off and garnish with chili if desired.

Voila! Enjoy your healthy and delicious meal :)