This savory-sweet bowl is a celebration of texture. Crispy tofu, fluffy rice, and a tamari-honey glaze make it satisfying and just a little adventurous. Reintroduces fructose in a flavorful, focused way.
Instructions
- Prepare the Tofu
- Cut pressed tofu into 1-inch cubes.
- Toss with garlic-infused oil, tamari, cornstarch, salt, and pepper until evenly coated.
- Air fry at 400°F for 15 minutes (shake halfway), or bake at 425°F for 25–30 mins until golden and crispy.
- Make the Sauce
- In a small saucepan, whisk together all sauce ingredients.
- Heat gently over medium heat for 2–3 minutes until slightly thickened.
- If using cornstarch, mix with 1 tsp cold water before adding to sauce.
- Assemble the Bowl
- Start with a base of rice, then add crispy tofu, shredded carrots, and cucumber.
- Drizzle with sauce and top with scallion greens, sesame seeds, and optional lime or herbs.
FODMAP Notes:
- Avoid traditional gochujang (contains garlic/onion); make your own or find a clean chili paste.
- Garlic-infused oil adds flavor without FODMAPs (no garlic bits!).
- Stick to low FODMAP veggie portions (carrot, cucumber, scallion greens are all safe).
- Tofu is FODMAP-safe in firm/extra-firm varieties — avoid silken!
