250g medium rice noodles
396g pack firm tofu
4 tbsp low FODMAP sweet chili sauce
4 tbsp gluten free soy sauce
540g can pineapple pieces in juice, drained but keep the juice
1 tbsp vegetable oil
3 scallions., finely sliced (green parts only)
250g sliced red peppers
Cook the rice noodles according to packet instructions, then set aside.
Cut the tofu in half through the centre to make 2 thinner pieces, then in half the other way to make 4 rectangles, and in half on the diagonal to make 8 triangles.
In a frying pan, mix the chili sauce, 2 tbsp gluten free soy and 3 tbsp pineapple juice.
Add the tofu and cook until the sauce is thick and sticky, turning the tofu halfway through cooking.
Tip into a serving dish with any sauce and keep warm.
Drain the noodles. Heat the oil in the pan, add the peppers and fry for 8-10 mins until the peppers have softened.
Add the pineapple, noodles and remaining gluten free soy sauce, then toss together and heat through.
Serve with the tofu, scattered with the green parts of the scallions.
Recipe adapted from: Good Food