Ingredients:

  • 2 tbsp garlic-infused olive oil
  • 1 tbsp fresh ginger, minced
  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/4 tsp cayenne pepper
  • 14 oz extra-firm tofu, pressed and cubed
  • 1 can (13.5 oz) full-fat coconut milk
  • 1 cup carrots, sliced into rounds
  • 1 cup red bell pepper, diced
  • 1 cup green beans, trimmed and cut into 1-inch pieces
  • 1 tbsp low FODMAP soy sauce
  • 1 tbsp fresh lime juice
  • 2 tbsp fresh cilantro, chopped
  • 1 stalk green onion tops, sliced

Instructions:

  1. Heat 1 tbsp of the garlic-infused oil over medium-high heat. Add the cubed tofu in a single layer and fry without stirring for 3-4 minutes until a golden-brown crust forms, then flip and repeat. Remove tofu from the pan and set aside.
  2. Lower heat to medium. Add the remaining 1 tbsp of oil. Stir in the minced ginger and bloom the turmeric, cumin, coriander, and cayenne for 60 seconds until the oil turns a deep orange and smells nutty.
  3. Pour in the coconut milk and soy sauce, whisking to incorporate the spices.
  4. Add carrots, bell peppers, and green beans. Bring to a gentle simmer, then reduce heat to low.
  5. Cover and cook for 12-15 minutes until vegetables are tender but still hold their shape.
  6. Stir in the fresh lime juice and garnish with chopped cilantro and green onion tops before serving.