I genuinely thought no one would be interested in this recipe. I casually shared the making of it on Instagram and SO many of you reached out to me to get the recipe!
I thought it might be too basic (who am I kidding – who doesn’t LOVE easy recipes), but it turns out to pique a lot of people’s interest!
I’ve taken a special interest in turmeric lately for it’s anti-inflammatory properties. While I’m not particularly convinced on taking it as a supplement, I am trying to get creative on ways in which I can incorporate this spice in my diet to get some anti-inflammatory action going – not just for my gut, but also in hopes of reducing my risk of arthritis as I age! (I’ve had 2 knee surgeries, so suffice to say my risk is pretty high!)
Low FODMAP Sesame Turmeric Tofu
- 1 block extra firm tofu
- 1 Tbsp turmeric
- 2 Tbsp sesame oil, separated
- 2 Tbsp olive oil, separated
- 1 Tbsp ginger, minced
- 1/4 cup + 2 Tbsp soy sauce, separated
- 2 Tbsp sesame seeds
- 7 oz (half pkg) Rice noodles (I used pad thai noodles)
- 2 cups shredded cabbage
- 2 cups shredded carrots
- 2 cups chopped kale
- 2 Tbsp rice wine vinegar
- Pat tofu dry and cube.
- Preheat oven to 400 degrees
- In a bowl combine turmeric, sesame oil, 1 Tbsp olive oil, ginger, soy sauce, and sesame seeds. Ideally, marinate for 30 minutes.
- Soak rice noodles as per instructions.
- After marinating, place onto cookie sheet and put in oven. Roast until slightly crispy, approximately 20 minutes.
- While roasting, place remaining olive oil and sesame oil in a pan. Add vegetables and saute until they become vibrant.
- Add noodles and saute for an additional 5 minutes or until noodles are soft.
- Add remaining soy sauce + rice wine vinegar
- Toss with tofu and enjoy!
Recipe Tips and Tricks
- Want more protein? Add 1 cup edamame
- Want more flavour? Add a pinch of chili flakes, or a Tbsp of tahini to the sauce for the noodles!