GERD Friendly Tofu Rice Noodle Stir-Fry
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Learn more →Ingredients
4 servings
For the noodles
- 7 oz dried flat rice noodles (about 3–4 mm wide)
For the stir-fry
- 14 oz firm tofu, drained and pressed
- 3 tbsp garlic-infused oil, divided
- 2 medium carrots, peeled and julienned
- 3 heads baby bok choy, trimmed and halved lengthwise
- 1 red bell pepper, thinly sliced
- 4 scallions, green tops only, thinly sliced
Ingredient noteScallions are the mildest of the onion family, and only a small amount is used here. That is likely fine for most people with GERD. If you prefer to always avoid scallions, please tap it and change its rating to Red.
For the sauce
- 1 tbsp fresh ginger, finely grated
- 3 tbsp tamari
- 1 tbsp maple syrup
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp cornstarch
- ¼ tsp red pepper flakes (optional)
Can be omittedred pepper flakes
For serving
- 1 tbsp sesame seeds (optional)
Instructions
- 1
Bring a medium saucepan of water to a boil. Add the rice noodles and cook according to package directions until just tender with a slight resistance at the center, about 4–6 minutes. Drain in a colander, rinse under cold water to stop cooking, and toss with 1 tsp of the garlic-infused oil to prevent sticking. Set aside.
- 2
While the noodles cook, whisk together the tamari, maple syrup, rice vinegar, sesame oil, grated ginger, and cornstarch in a small bowl until the cornstarch is fully dissolved. Stir in the red pepper flakes, if using. Set the sauce aside.
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