Name: Coconut-Curry Tofu and Veggie Stir-Fry
Yield: Makes 4 Servings
Ingredients: 1 head baby bok choy, sliced crosswise on the diagonal; 1 tablespoon coconut oil; 1 tablespoon curry powder; ¼ teaspoon asafetida; 2 tablespoons peeled and grated fresh ginger; ¼ cup raw or toasted pumpkin seeds; 1 pound superfirm or extra-firm tofu, pressed and cut into strips about 2 inches long, ½ inch wide, and ¼ inch thick; 2 tablespoons reduced-sodium tamari; ¼ teaspoon Freshly ground black pepper; 2 small zucchini, halved lengthwise and thinly sliced on the diagonal; ¼ cup chopped fresh cilantro or flat-leaf parsley, packed; 1 cup light coconut milk; Sea salt; Mild Hot Chile Paste, Mild Hot Sauce, Tabasco, or cayenne (optional); 2 carrots, peeled and thinly sliced on the diagonal

Preparation info

Makes
4
Servings

Difficulty
Easy

Appears in

Low-FODMAP and Vegan

By Jo Stepaniak

Published 2016

About

This gently seasoned stir-fry is an excellent dinner staple, and leftovers make a welcome lunch. For an even more filling dish, serve the stir-fry over cooked quinoa, rice, or gluten-free pasta. Feel free to swap out the vegetables with your low-FODMAP favorites.

Ingredients

1 pound superfirm or extra-firm tofu, pressed and cut into strips about 2 inches long, ½ inch wide, and ¼ inch thick
2 tablespoons</

Method

Put the tofu in a medium bowl, sprinkle with the tamari, and toss gently to coat each piece evenly. Set aside to marinate while you prepare the vegetables.

Put the oil in a large skillet or wide saucepan (preferably nonstick) over medium-high heat. When hot, add the optional asafetida and let it sizzle for about 30 seconds. Add the pumpkin seeds and ginger and stir to combine. Add the c

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Coconut-Curry Tofu and Veggie Stir-Fry

Ingredients

Method

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