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Buckwheat Tofu Noodles

This is a delicious simple dish that is high in protein and good for anyone following a low FODMAP diet. The sauce is simple to prepare and a great mariande for meat and fish. You can serve this hot or cold.

Buckwheat Tofu Noodles

Overview

Difficulty – Easy

Time – 15 minutes preparation, 15 minutes cooking

Serves 4

What’s good about it?

Using the tops of spring onions provides plenty of flavour while keeping the dish low FODMAP. A speedy after work dish that is equally delicious served cold with lunch.

 

Did You Know?

Instead of tofu you could use chunks of tempeh. For a meat version try strips of chicken breasts.

Ingredients

Marinade

125ml white rice vinegar

60ml Tamari gluten free soy sauce

80g maple syrup

1tsp grated ginger

Tofu

300 g firm tofu well drained and cubed

2tbsp cornflour

1tbsp olive oil

To serve

250 g 100% buckwheat noodles

Drizzle of sesame oil

2 radishes, sliced

1 grated carrot

1 red pepper diced

1 bunch pak choi

1tbsp chopped peanuts

The green tops of 2 spring onions, shredded

Instructions

  1. Place the ingredients for the sauce in a small pan. Simmer for 5 minutes until syrupy.
  2. Place the tofu in a bowl and toss with cornflour.
  3. Cook the buckwheat noodles according to the instructions then drain. Toss in a little sesame oil.
  4. In a large frying pan, heat the olive oil over a medium heat. Add the coated tofu cubes in batches, and cook until each side of the cube is golden.
  5. Add the vegetables to the pan and stir until wilted. Stir in the sauce and noodles and toss well.
  6. Sprinkle with chopped peanuts and scatter over the spring onions.

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