Our Low(er) FODMAP Tofu Kimchi Stew combines chicken stock, tofu, kimchi and daikon and is REALLY spicy! Make sure that you can tolerate spicy food before trying this recipe.
Our recipes are based on Monash University and FODMAP Friendly science.
- Daikon: This white radish has been lab tested by Monash and they are low FODMAP in servings of ½ cup (75 g)
- Garlic-Infused Oil: Make your own Garlic-Infused Oil or buy a commercial equivalent for the easiest way to add garlic flavor to your food. Fructans in garlic are not oil-soluble, so garlic-infused oil is low FODMAP.
- Ginger: Monash University has lab tested fresh ginger root and has determined it to be free of FODMAPs, making it one of our go-to no FODMAP foods.
- Scallions: The green parts of scallions are low FODMAP as determined by Monash University lab testing and can be used to add onion flavor to your low FODMAP cooking.
Please always refer to the Monash University & FODMAP Friendly smartphone apps for the most up-to-date lab tested information. As always, your tolerance is what counts; please eat accordingly. The ultimate goal of the low FODMAP diet is to eat as broadly as possible, without triggering symptoms, for the healthiest microbiome.