Low FODMAP Tofu Laksa

Prep Time 20 minutes
Cook Time 20 minutes
Servings 5 people


  • 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


  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.