Fody's Gluten-Free Teriyaki Tofu Bowl

Cut the tofu block in half lengthwise. Place a triple layer of paper towels on a cutting board, place the two tofu slabs on top, side by side, 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 fry up with a nice crisp outer texture. Once tofu has drained, discard paper towels, cut tofu into cubes and toss with 2 tablespoons cornstarch in a bowl. Meanwhile cook your gluten-free noodles and prep other ingredients.

Cook the noodles until al dente; do not overcook. Drain well, run water over them while in colander; set aside.

To get started on the teriyaki tofu marinade – in a small bowl whisk together the Fody's Low FODMAP Teriyaki Sauce & Marinade and 1 teaspoon cornstarch until smooth.

Heat a large wok or heavy skillet over medium-high heat. Add 3 tablespoons oil, heat till shimmering, then add the tofu and cook until golden brown on all sides, about 8 minutes total. Transfer to a plate and wipe out the skillet.

Add the remaining 1 tablespoon oil to the pan and cook scallion greens and 1/2 of the chili for 30 seconds, then add bok choy and stir-fry until crisp tender, about 1 minute. Return the tofu to the pan, tossing to combine, then add the teriyaki tofu Low FODMAP marinade and let simmer, for about 1 minute more until sauce thickens and tofu is heated through. Toss in gluten-free noodles, plate, then sprinkle with remaining chili and scallion greens.