Recipe: Tofu Stir-Fry with Rice NoodlesDescription: A plant-based, low FODMAP dinner featuring firm tofu, rice noodles, and IBS-safe vegetables like bok choy and bell peppers. This dish is gentle on digestion while providing complete protein for vegetarian beginners.Serves: 4 people Total Time: 25Difficulty: Easy to follow Ingredients needed: 400 g firm tofu, 250 g rice noodles, 2 tablespoon sesame oil, 1 large bell pepper, 2 pieces bok choy, 3 tablespoon tamari sauce, 2 pieces green onions, 1 tablespoon sesame seedsInstructions: Cook the rice noodles according to package instructions, then drain and set aside. Heat 1 tablespoon of sesame oil in a large pan or wok over medium heat. Add the diced tofu and cook until golden brown on all sides, about 5 minutes. Remove from the pan and set aside. In the same pan, add the remaining tablespoon of sesame oil, then add the bell peppers and the bok choy. Stir-fry for about 5 minutes until the vegetables are tender. Return the tofu to the pan, add the cooked rice noodles, and drizzle with tamari sauce. Toss everything together until well combined and heated through. Serve immediately, garnished with green onions and sesame seeds.Perfect for: Meal planning, weekly preparation, home cooking Tags: low fodmap, tofu, vegetarian, rice noodles, plant based, beginnerThis Tofu Stir-Fry with Rice Noodles recipe is designed for easy meal planning and preparation. It serves 4 people and can be made in 25 minutes. Great for weekly meal prep and family dinners.