Low-FODMAP Sesame Tofu Rice Bowls with Cucumber & Carrot

Ingredients

• 14 oz oz Firm or extra-firm tofu, drained and pressed, Use FIRM or EXTRA-FIRM tofu — do not substitute silken tofu
• 1 1/2 cups cup Dry jasmine or basmati rice
• 1 cup cup Sliced cucumber
• 2 medium Medium carrots, approximately 150 g total, julienned or grated
• 1/2 cup cup Sliced green onion tops, GREEN PARTS ONLY, GREEN TOPS ONLY — do not use white bulb portions
• 1 tbsp tbsp Garlic-infused oil, Use commercial garlic-infused oil WITHOUT visible garlic solids
• 1 tbsp tbsp Sesame seeds
• 2 tbsp tbsp Soy sauce or tamari
• 1 tbsp tbsp Rice vinegar
• 2 tsp tsp Toasted sesame oil
• 1 tbsp tbsp Fresh lime juice
• 2 tsp tsp Finely grated fresh ginger
• 1 tsp tsp Maple syrup
• 1 tbsp tbsp Water

Instructions

1. Cook the rice according to package instructions.
2. Pat the pressed tofu dry. Cut into 3/4-inch cubes. Whisk the sauce ingredients.
3. Heat the garlic-infused oil in a skillet. Add the tofu in one layer. Cook for approximately 7–10 minutes, turning until multiple sides are golden.
4. Add approximately half the sauce. Toss for 1–2 minutes until lightly glazed.
5. Divide the rice among 4 bowls. Add the tofu, cucumber, carrot and green onion tops. Drizzle the remaining sauce. Sprinkle with sesame seeds.

Nutrition

Chef's Notes

Serving basis: approximately 100 g tofu + 1/4 remaining ingredients. Low-FODMAP critical items: Use FIRM or EXTRA-FIRM drained tofu. Do not substitute silken tofu. Use green onion tops only. Condiments must be checked for added onion/garlic. STORAGE: Refrigerate within 2 hours. Use within 3 days. Reheat to 165°F.

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