Fructose Free Drunken Noodles with Tofu
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Learn more →Ingredients
4 servings
For the tofu
- 14 oz extra-firm tofu, pressed and cut into ¾-inch cubes
- 2 tbsp avocado oil, divided
- ¼ tsp salt
For the noodles
- 8 oz wide dried rice noodles
For the sauce
- 3 tbsp coconut aminos
- 1 tbsp fish sauce
- 1 tbsp maple syrup
- 1 tsp rice vinegar
- ½ tsp ground turmeric
For the stir-fry
- 1 tbsp avocado oil
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, minced
- 1–2 thai chili peppers, thinly sliced
Ingredient noteA serving of up to about two to three chilies is low in fructose. This recipe contains only about 1/2 of a thai chili pepper per serving, making it likely Low Fructose. If you prefer to always avoid thai chilies, please tap it and change its rating to Red.
- 1 red bell pepper, thinly sliced
Ingredient noteA serving of up to about half a cup of red bell pepper is low in fructose. This recipe contains only about 1/4 of a red bell pepper per serving, making it likely Low Fructose. If you prefer to always avoid red bell pepper, please tap it and change its rating to Red.
- 2 cups baby bok choy, halved lengthwise
- 3 scallions, cut into 1-inch pieces (green parts only)
- 1 cup fresh thai basil leaves, loosely packed
For serving
- lime wedges, for serving (optional)
- sliced fresh chili, for serving (optional)
Instructions
- 1
Soak the rice noodles in a large bowl of room-temperature water for 20 minutes, until pliable and just barely flexible but not fully soft — they will finish cooking in the wok. Drain and set aside.
- 2
In a small bowl, whisk together the coconut aminos, fish sauce, maple syrup, rice vinegar, and ground turmeric until combined. Set the sauce aside.
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