Low FODMAP Asian Tofu Noodle Papaya Salad

Name: Low FODMAP Asian Tofu Noodle Papaya Salad
Total time: 35 min
Ingredients: ¼ cup (60 ml) Garlic-Infused Oil, (made with vegetable oil, or purchased equivalent); ¼ cup (60 ml) lime juice; 3 tablespoons sugar; 2 tablespoons fish sauce, (such as Red Boat brand); 1 tablespoon sambal oelek chili paste; (make sure it only contains chiles, salt, vinegar and perhaps some preservatives, but no garlic); 1 tablespoon toasted sesame oil; 1 tablespoon low sodium soy sauce; 2 teaspoons minced fresh ginger; 14 16- ounces (400 g to 455 g) block extra-firm tofu; 1 tablespoon Garlic-Infused Oil, (made with vegetable oil, or purchased equivalent); 6 ounces (170 g) low FODMAP gluten-free spaghetti, (such as Jovial); 6 ounces (170 g) diced ripe peeled and seeded papaya; 5 ¾ ounces (160 g) shredded Savoy cabbage; 1 medium carrot, (trimmed, peeled and julienned); ½ cup (32 g) chopped scallions, green parts only; ½ cup (12 g) torn basil leaves; ½ cup (10 g) torn cilantro leaves; ¼ cup (5 g) torn mint leaves; 1 ounce (30 g) fresh baby arugula; 1 ounce (30 g) fresh watercress leaves

www.fodmapeveryday.com

We are crazy for dinner salads & this Low FODMAP Asian Tofu Noodle Papaya Salad might be our fave. Hearty enough for the main meal, yet light & fresh.

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Ingredients

¼ cup (60 ml) Garlic-Infused Oil, (made with vegetable oil, or purchased equivalent)
¼ cup (60 ml) lime juice
3 tablespoons sugar
2 tablespoons fish sauce, (such as Red Boat brand)
1 tablespoon sambal oelek chili paste; (make sure it only contains chiles, salt, vinegar and perhaps some preservatives, but no garlic)
1 tablespoon toasted sesame oil
1 tablespoon low sodium soy sauce
2 teaspoons minced fresh ginger
14 16- ounces (400 g to 455 g) block extra-firm tofu
1 tablespoon Garlic-Infused Oil, (made with vegetable oil, or purchased equivalent)
6 ounces (170 g) low FODMAP gluten-free spaghetti, (such as Jovial)
6 ounces (170 g) diced ripe peeled and seeded papaya
5 ¾ ounces (160 g) shredded Savoy cabbage
1 medium carrot, (trimmed, peeled and julienned)
½ cup (32 g) chopped scallions, green parts only
½ cup (12 g) torn basil leaves
½ cup (10 g) torn cilantro leaves
¼ cup (5 g) torn mint leaves
1 ounce (30 g) fresh baby arugula
1 ounce (30 g) fresh watercress leaves