Low FODMAP peanut tofu (vegan) - George Eats

Ingredients

• 20-40 ml (1-2 tablespoons)* neutral oil (for pan frying the tofu (optional))
• 500 g firm tofu (ideally frozen the night before then boiled, see notes cubed into bite sized pieces)
• 20-40 ml (1-2 tablespoons)* neutral oil (see notes)
• 50g spring onion greens (washed and finely chopped)
• 1 tablespoon (4 US, NZ and Canadian teaspoons) freshly micro-planed ginger
• 5 makrut lime leaves (stems removed and finely chopped)
• 2 teaspoons sesame seeds (optional, see notes)
• 2 teaspoons Korean red chilli flakes (see notes)
• 20 ml (1 tablespoon)* Tamari or gluten free dark soy sauce
• 20 ml (1 tablespoon)* white rice vinegar
• 20 ml (1 tablespoon)* maple syrup
• 40-60 ml (2-3 tablespoons)* smooth natural peanut butter
• Salt and pepper (as necessary and to taste)
• Water (to thin the sauce to your desired consistency)
• Chopped toasted peanuts (optional)
• Chopped coriander or extra spring onion greens (optional)