Low FODMAP Miso & Chilli Tofu Skewers

Name: Low FODMAP Miso & Chilli Tofu Skewers
Prep time: 600 min
Cook time: 1800 min
Total time: 2400 min
Yield: 4
Cuisine: Indian
Ingredients: 2 tbsp White Miso (2 tbsp white miso paste (dark yellow, no bonito)*); 1 tbsp Garlic Infused Oil (1 tbsp garlic infused oil*); 2 tbsp Soy Sauce (2 tbsp soy sauce*); ½ tsp Red Chili (0.5 tsp crushed/pureed red chilli *); 1 ½ tbsp Maple Syrup (1.5 tbsp pure maple syrup*); 600 g Firm Tofu (600 g firm tofu (cubed)*); 3 tsp Sesame Seeds (3 tsp sesame seeds (to serve)*); 1 ¼ cup Long Grain Rice (1.25 cup (260.41666666667 g) long grain white rice or basmati rice); 3 cup Lettuce (3 cup (90.09009009009 g) assorted lettuce leaves (mesclun salad)); 1 ½ cup Cucumber (1.5 cup (223.88059701493 g) cucumber (peeled & cut into bite-sized chunks)); 4 tbsp Scallion (4 tbsp green onions/scallions (green leaves only, finely sliced)*); 1 ½ cup Green Beans (1.5 cup (180.72289156627 g) green beans (cut into bite-sized pieces)); 1 tbsp Olive Oil (1 tbsp olive oil); ½ piece Orange (0.5 orange (couple of squeezes of orange juice to taste))

Low FODMAP Miso & Chilli Tofu Skewers - Dinner, Vegetarian Options, Side Dishes (Indian)

2400 minIndian

Servings4

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Vegetarian
Vegan
Dairy Free
Pescatarian
Egg Free

Ingredients

For 4 servings

White Miso2 tbsp · 2 tbsp white miso paste (dark yellow, no bonito)*
Garlic Infused Oil1 tbsp · 1 tbsp garlic infused oil*
Soy Sauce2 tbsp · 2 tbsp soy sauce*
Red Chili½ tsp · 0.5 tsp crushed/pureed red chilli *
Maple Syrup1 ½ tbsp · 1.5 tbsp pure maple syrup*
Firm Tofu600 g · 600 g firm tofu (cubed)*
Sesame Seeds3 tsp · 3 tsp sesame seeds (to serve)*
Long Grain Rice1 ¼ cup · 1.25 cup (260.41666666667 g) long grain white rice or basmati rice
Lettuce3 cup · 3 cup (90.09009009009 g) assorted lettuce leaves (mesclun salad)
Cucumber1 ½ cup · 1.5 cup (223.88059701493 g) cucumber (peeled & cut into bite-sized chunks)
Scallion4 tbsp · 4 tbsp green onions/scallions (green leaves only, finely sliced)*
Green Beans1 ½ cup · 1.5 cup (180.72289156627 g) green beans (cut into bite-sized pieces)
Olive Oil1 tbsp · 1 tbsp olive oil
Orange½ piece · 0.5 orange (couple of squeezes of orange juice to taste)

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Steps

1Make the marinade by mixing together the miso, garlic infused oil, soy sauce, chilli paste and maple syrup. Mix well. Cut the tofu into bite sized pieces and add to the marinade. Cover and chill in the fridge for at least 2 hours or overnight.
230 minutes before you want to eat, place the rice on to cook according to packet instructions.
3Preheat the oven to 190ºC (375ºF) bake function.
4Make the side salad. Peel and cut the cucumber into chunky sticks. Blanch the green beans in boiling water until bright green and tender. Then drain and refresh by rinsing in cold water. Thinly slice the spring onion tips. Toss the mesculn salad, cucumber, spring onion and green beans in a large bowl. Drizzle with olive oil and orange juice. Season with a couple of grinds of salt and pepper. Mix well.
5Thread the tofu onto skewers (pre-soaked) and place on a baking tray lined with baking paper. Bake in the oven for 8-12 minutes until caramelized and slightly crisp on the outside. While the tofu cooks, heat the leftover marinade in a small sauce pan until hot.
6Serve the tofu skewers hot and garnish with sesame seeds. Have the rice and the fresh salad on the side. Drizzle with the leftover miso sauce.