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Low FODMAP Sesame Turmeric Tofu

Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Servings: 3
Author: Andrea Hardy


  • 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!