Low(er) FODMAP Tofu Kimchi Stew - FODMAP Everyday

Name: Low(er) FODMAP Tofu Kimchi Stew - FODMAP Everyday
Total time: 30 min
Ingredients: 1 tablespoon Garlic-Infused Oil, (made with vegetable oil, or purchased equivalent); 1 cup (64 g) roughly chopped scallions, (green parts only, plus extra for garnish); 1- inch (2.5 cm) piece fresh ginger root, (peeled and minced); 4 cups (960 ml) Low FODMAP Chicken Stock; 3 tablespoons low sodium gluten-free soy sauce, (such as San J); 2 tablespoons gochugaru, (Korean hot pepper flakes); 6- ounces (170 g) daikon, (peeled and cut crosswise into 1/4 -inch (6 mm) discs); ½ cup (64 g) Low FODMAP Kimchi; 14 to 16- ounces (400 g to 455 g) firm tofu, (sliced into ¼-inch (6 mm) slabs)

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Our Low(er) FODMAP Tofu Kimchi Stew features our low FODMAP KIMCHI, which you have to make first. Read this through and plan ahead. WARNING: It's SPICY!

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Ingredients

1 tablespoon Garlic-Infused Oil, (made with vegetable oil, or purchased equivalent)
1 cup (64 g) roughly chopped scallions, (green parts only, plus extra for garnish)
1- inch (2.5 cm) piece fresh ginger root, (peeled and minced)
4 cups (960 ml) Low FODMAP Chicken Stock
3 tablespoons low sodium gluten-free soy sauce, (such as San J)
2 tablespoons gochugaru, (Korean hot pepper flakes)
6- ounces (170 g) daikon, (peeled and cut crosswise into 1/4 -inch (6 mm) discs)
½ cup (64 g) Low FODMAP Kimchi
14 to 16- ounces (400 g to 455 g) firm tofu, (sliced into ¼-inch (6 mm) slabs)