Caramelized bok choy , tofu and rice noodle

This recipe is gluten-free, moderate in sorbitol, rich in fructans (unless not used with garlic). Also it is not a recommended dish for the first to phases of the low FODMAP diet but can be cook once you’ve done and if you tolerate moderated amount of sorbitol.

I’ve created this recipe after I’ve tried bok choy for the very first time 1 month ago! I’ve always been intrigued by this funny-looking- vegetable not common in France.



Serves 2

    • 300g bok choy, stalk diced and leaves cut in two
    • 3 cloves garlic, chopped finely (optional if you don’t tolerate fructans)
    • 2 chillies (to be adapted according to your tolerance), chopped
    • 1 tbsp tamari sauce
    • 1 tbsp maple syrup
    • 1 tbsp balsamic vinegar
    • 2 tbsp sesame seeds
    • 1 spring onion (green part)
    • 1/2 lemon juice

    • 200g tofu
    • 1 tbsp tamari sauce
    • 1 tsp grated ginger
    • Rice noodle

Dice the tofu and combine with ginger and tamari sauce.

Cook garlic and chillies for few minutes in a frying pan. Add the diced pieces of bok choy stalk, tamari sauce, vinegar and maple syrup. Stir to combine. Add  100ml of water. Cover and let it cook for 3-4 minutes.

Add the boy choy leaves and a little bit of water if there is not enough liquid. Cover and cook over medium-low heat for 5 minutes.

Meanwhile cook the rice noodles. Cook tofu in a frying pan until browned. Add them to the bok choy. Add the sesame.

Prepare your plates: place the rice noodles, pour the boy choy-tofu mixture. Decorate with new spring onion (green part) and drizzle with lemon juice.







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