Recipe: Low FODMAP Coconut Curry TofuDescription: Crispy pan-fried tofu in a creamy coconut curry sauce with safe vegetables like bok choy, bamboo shoots, and bell peppers. This vegan-friendly Asian fusion dish delivers restaurant-quality flavors while keeping digestion comfortable.Serves: 4 people Total Time: 40Difficulty: Easy to follow Ingredients needed: 400 g tofu, 2 tablespoon vegetable oil, 1 large bell pepper, 2 bunches bok choy, 1 can bamboo shoots, 400 ml coconut milk, 3 tablespoon curry pasteInstructions: Press the tofu to remove excess moisture, then cut into cubes. Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the tofu cubes and cook until golden brown on all sides, about 8 minutes. Remove and set aside. In the same skillet, add 1 tablespoon of vegetable oil, the chopped bell pepper, and the sliced bok choy. Stir-fry for 5 minutes until the vegetables are tender. Add the curry paste to the skillet and cook for 1 minute until fragrant. Pour in the coconut milk and add the bamboo shoots. Stir to combine and let simmer for 5 minutes. Return the tofu to the skillet, stirring to coat in the sauce. Cook for another 2 minutes. Serve the curry hot, garnished with cilantro if desired.Perfect for: Meal planning, weekly preparation, home cooking Tags: vegan, asian, low FODMAP, stir-fryThis Low FODMAP Coconut Curry Tofu recipe is designed for easy meal planning and preparation. It serves 4 people and can be made in 40 minutes. Great for weekly meal prep and family dinners.