vegetable oil, for frying

100g/3½oz tofu, chopped into cubes

salt and freshly ground black pepper

125g/4oz rice noodles, soaked in boiling water

½ cucumber, deseeded, diced

2 red chilies, finely chopped

1 tbsp chopped fresh coriander

2 tomatoes, deseeded, peeled, chopped

200g/7oz fresh white crab meat

1 tbsp chives, chopped

For the dressing

1 tbsp fish sauce

150ml/5fl oz mirin

30g/1oz palm sugar, grated


Heat the oil in a deep fat fryer to 150C/320F. Alternatively, heat the oil in a deep heavy-based frying pan until a breadcrumb sizzles and turns golden-brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)

Carefully fry the tofu in the hot oil for one minute, or until golden-brown. Remove from the oil with a slotted spoon and drain on kitchen paper.

Season to taste with salt and freshly ground black pepper. Cut the tofu into thin strips and place into a bowl. Add all the remaining ingredients, apart from the crab meat.

For the dressing, place all the ingredients into a bowl and whisk together until well combined.

Add the dressing to the salad with half of the crab meat and mix together.

Divide the salad between two plates and garnish with the remaining crab meat.

Recipe adapted from: Good Food

New Low FODMAP Recipes
Low FODMAP Recipe and Gluten Free Recipe - Crab and tofu salad
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