Low FODMAP Banh Mi Tofu Bowl

Name: Low FODMAP Banh Mi Tofu Bowl
Total time: 30 min
Ingredients: ¼ cup (56 g) mayonnaise; (use vegan if following a vegan diet); Sriracha to taste; 14 ounces to 16-ounces (400 g to 455 g) firm or extra-firm tofu, ( drained); 1 tablespoon toasted sesame oil; 1 tablespoon soy sauce, (such as San J Gluten Free Reduced Sodium); 2 teaspoons fish sauce, (such as Red Boat); 1 tablespoon plus 2 teaspoons plus 2 teaspoons sugar, (divided); 1 teaspoon Garlic-Infused Oil, (made with vegetable oil, or purchased equivalent); ½ cup (120 ml) rice vinegar; ½ teaspoon kosher salt; 2 medium carrots, (trimmed, peeled and julienned); 4 ounces (115 g) daikon, (trimmed, peeled and julienned); 2 cups (400 g) warm cooked rice, (brown or white); 1 cup (100 g) shredded red cabbage; Cilantro sprigs; Chopped scallion greens; Sliced serrano or jalapeno; (optional)

www.fodmapeveryday.com

Our Low FODMAP Banh Mi Tofu Bowl is an easy, low fat, high protein lunch or diner. A plant-based main dish fave! We even have a vegan option for you.

View full recipe on www.fodmapeveryday.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.fodmapeveryday.com.

Share this recipe:

Cooking tools:

Julienne peeler
Chef's knife
Cutting board
Mixing bowl
Serving bowl
Measuring spoon

Ingredients

¼ cup (56 g) mayonnaise; (use vegan if following a vegan diet)
Sriracha to taste
14 ounces to 16-ounces (400 g to 455 g) firm or extra-firm tofu, ( drained)
1 tablespoon toasted sesame oil
1 tablespoon soy sauce, (such as San J Gluten Free Reduced Sodium)
2 teaspoons fish sauce, (such as Red Boat)
1 tablespoon plus 2 teaspoons plus 2 teaspoons sugar, (divided)
1 teaspoon Garlic-Infused Oil, (made with vegetable oil, or purchased equivalent)
½ cup (120 ml) rice vinegar
½ teaspoon kosher salt
2 medium carrots, (trimmed, peeled and julienned)
4 ounces (115 g) daikon, (trimmed, peeled and julienned)
2 cups (400 g) warm cooked rice, (brown or white)
1 cup (100 g) shredded red cabbage
Cilantro sprigs
Chopped scallion greens
Sliced serrano or jalapeno; (optional)