Low FODMAP Tofu Laksa

I was reminiscing on my trip to Japan the other day, and dreaming of the low FODMAP ramen I enjoyed while I was there. And my mind jumped from ramen to another Asian noodle dish I crave on a cold winter’s day: Laksa. Laksa is a Malaysian dish that traditionally consists of wheat or rice noodles in a spicy coconut milk soup, paired with a protein. This Low FODMAP Tofu Laksa reduces the spice a little (as this can be problematic for IBS sufferers), uses gluten free vermicelli and safe additions to the broth. It does not compromise on flavour, and you’ll enjoy it more without the pain or the bloat.

I picked form tofu as my protein source for this dish, because once baked in the oven it gets crispy on the outside, but it absorbs some of the soup for goodness in every mouthful. You can very easily sub this for meat if you’d prefer. As always with my lunches, I packed this Low FODMAP Tofu Laksa full of veggies for more nutrients. The inclusion of vermicelli makes the laksa that much more filling, and then I topped mine off with some green leek leaves, chilli flakes and sesame seeds.

The broth is probably the hardest thing to nail, but you can continue to fiddle and add things until it suits your tastes. This recipe, I find, is a good balance between salty, sweet and umami. It has real depth of flavour that makes you go back for one more spoonful. If you’re in a noodly mood but looking for something a little less saucy, check out my Satay Soba Salad!

Low FODMAP Tofu Laksa

Prep Time 20 minutes
Cook Time 20 minutes
Servings 5 people

Ingredients

  • 150 grams gluten free vermicelli noodles I use Eskal
  • 300 grams firm tofu

For the Broth

  • 2 cups low FODMAP chicken stock
  • 2 tbsp fish sauce
  • 1/2 lemon, juiced
  • 1 tsp ginger
  • 1 tbsp lemongrass paste
  • 1/2 tsp turmeric
  • 1/2 tbsp brown sugar
  • 1/2 tsp ground coriander
  • 2 tsp shrimp paste
  • 1/4 cup green leek leaves

Instructions

  1. Preheat the oven to 180 degrees Celsius. Cut your tofu into small cubes and spread them evenly over a baking tray.

  2. Bake the tofu in the oven for around 20 minutes or until golden brown and crispy on the outside.

  3. In a saucepan over low heat, combine all the ingredients for the broth. Bring to a simmer for the last 7 or so minutes to let the flavours develop.

  4. Just before serving, prepare your vermicelli noodles according to the packet instructions.

  5. Drain the noodles and add them and your tofu to the broth. Add any desired steamed vegetables, chilli flakes and sesame seeds to garnish.

Leave a Reply

Your email address will not be published. Required fields are marked *