Description
A healthy and filling meatless dinner recipe to whip up with whatever you have in the refrigerator.
Ingredients
Scale
Vegetable Stirfry Ingredients:
- 1 1/2 cups of FODMAP safe vegetables of your choice (eggplant, red bell pepper, zucchini, green beans, and carrots), chopped
- 1/4 cup fresh basil, chopped
- 2 tablespoons Sesame Oil
Sauce Ingredients:
- 1 tablespoon fresh ginger, grated
- 2 tablespoons gluten-free hoisin sauce
- 1/4 cup Tamari or soy sauce
- 1/4 cup water
- 1 teaspoon chili sauce
- 2 teaspoons of cornstarch
Instructions
- Prepare the tofu per the instructions from the “Tofu Tutorial Post”.
- In a small bowl, whisk all of the sauce ingredients and set aside.
- In a large frying pan, heat 2 tablespoons of sesame oil on medium heat.
- If you are using eggplant, add the eggplant and coat with oil.
- Cover the pan and reduce heat to medium-low. Add additional oil or water if eggplant begins sticking to the pan. Cook for approximately 12 minutes or until cooked but still firm.
- Remove eggplant from pan and set aside.
- Add remaining vegetables and cook for approximately 7 minutes.
- Add eggplant, baked tofu, and sauce to the pan and increase heat. Stir until fully incorporated and sauce begins to thicken. This should take about 5 minutes.
Notes
Serve with rice, quinoa or vermicelli noodles.
Recipe adapted by Vegetarian Gastronomy
Keywords: Fodmap vegetable stir fry, FODMAP safe stir fry recipe, fodmap tofu recipe
