Low FODMAP Basil Tofu Stir-fry
This is the perfect summer recipe to use fresh basil and vegetables from your garden! You can use tofu for a plant-based option, or you can substitute chicken or shrimp, if you prefer. You can also adjust the spice in this recipe, if you prefer things to be a bit hotter, by adding more sambal oelek or adding in your favorite pepper!
Serves 2-3
Ingredients:
Block of firm tofu, water pressed out
2 Tbsp garlic-infused olive oil*
Red bell pepper, diced
1 c broccoli florets, chopped (or green beans)
1 carrot, chopped
2 Tbsp green onion stems, chopped
1 c basil, chopped
Sauce:
5 Tbsp coconut aminos (or soy sauce)
3 tsp brown sugar
3 Tbsp chopped chives or garlic scapes
½ tsp minced ginger
1 tsp sambal oelek
Pinch salt
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Directions:
Heat 1 Tbsp olive oil in a pan over medium heat. Crumble tofu with a fork, then add to the pan and saute 5 minutes. Make your sauce by mixing together all ingredients.
Add remaining vegetables, except basil, to the pan, then mix in the sauce. Saute for 10-12 minutes, until vegetables are soft.
Remove the pan from heat, then stir in the basil until wilted. Serve warm. Option to top with a fried egg.