Ingredients

The following ingredients have 4 Servings
  • 8- ounces (225 g) extra-firm tofu, (drained)
  • 4- ounces (115 g) soba noodles
  • ¼ cup (60 g) frozen, defrosted peas
  • 3 cups (720 ml) Low FODMAP Vegetable Broth, chilled
  • 3 tablespoons low-sodium gluten-free soy sauce
  • 2 tablespoons rice vinegar
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon sugar
  • ½ teaspoon minced fresh ginger
  • 2 cups (160 g) watercress
  • 3- ounces (85 g) white daikon radish, (peeled and thinly sliced crosswise, then cut crosswise)
  • 2 tablespoons minced scallions, (green parts only)
  • Sriracha

Instruction

  • Cut the tofu block in half lengthwise. Place a triple layer of paper towel on a cutting board, place tofu slabs on top, then cover them with another triple layer of towel. Put something heavy on top, like another cutting board with a heavy pot on top. Allow to sit for about 10 minutes. This technique will remove excess water from the tofu so that it will hold its shape in the salad. Once tofu has drained, discard paper towels and cut tofu into cubes and set aside.
  • While the tofu is draining, bring a large pot of salted water to a boil over high heat and cook the soba noodles until al dente. Throw the peas in the boiling water, cook for about 10 seconds more, then drain and rinse with cold water; the noodles and peas should be cold. Divide the noodles and peas into 4 soup bowls.
  • Whisk together the chilled broth, soy sauce, rice vinegar, sesame oil, sugar and ginger until sugar is dissolved. Pour over noodles. Garnish with tofu, watercress, radishes and scallions and serve immediately with Sriracha, which you can use to your tolerance.