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–+ servings

Tofu Zucchini Rice Bowl

Course Main Dish
Cuisine Asian
Condition Low FODMAP
Servings 4 servings

Ingredients

  • 2 zucchini halved and thinly sliced
  • 14 oz tofu extra firm, pressed and cubed
  • 1 tsp soy sauce
  • 1 tsp fish sauce
  • 1-1/2 tsp ground ginger
  • 1/4 cup rice wine
  • 1/4 tsp Sriracha
  • 1 tbsp sesame oil
  • 1 tbsp vegetable oil
  • 2 tsp sesame seeds
  • 2 cups rice cooked

Instructions

  • Combine soy sauce, fish sauce, ginger, rice wine, and Sriracha in a bowl. Add tofu and let marinate for about 10-15 minutes.
  • Heat vegetable oil in a pan and add tofu. Fry until edges are golden brown. Remove tofu from pan.
  • Add sesame oil to the same pan. Add sesame seeds and cook for 1 min until lightly toasted. Add in zucchini and cook for 3-5 minutes or until tender.
  • Add tofu back into pan and toss together. Serve over rice.