Ingredients:

For the Tofu (or Chicken) Marinade:

• 300g firm tofu, pressed and cubed (or chicken for non-vegetarian option)

• 2 tablespoons garlic-infused oil (make sure it's low FODMAP)

• 2 tablespoons soy sauce

• 1 tablespoon sesame oil

For the Bowl:

• 200g rice vermicelli noodles

• 1 cup shredded cabbage

• 1 cup sliced cucumber

• 1 cup julienned carrot

• 1 cup edamame, shelled

• 1/4 cup chopped spring onion (green parts only)

For the Peanut Sauce:

• 2 tablespoons peanut butter

• 1 tablespoon soy sauce

• 1 tablespoon sesame oil

• 1 tablespoon maple syrup

• 1 tablespoon sriracha (adjust to taste)

• 2 tablespoons water

Toppings:

• Crushed peanuts for garnish

Instructions:

1. Prepare the Tofu (or Chicken) Marinade: In a bowl, combine the cubed tofu (or chicken) with garlic-infused oil, soy sauce, and sesame oil. Let it marinate for at least 15 minutes.

2. Cook the Rice Vermicelli: Cook the rice vermicelli noodles according to the package instructions. Drain and set aside.

3. Prepare the Peanut Sauce: In a small bowl, whisk together peanut butter, soy sauce, sesame oil, maple syrup, sriracha, and water until well combined. Adjust the consistency by adding more water if needed.

4. Cook the Tofu (or Chicken): If using tofu, heat a pan over medium heat and cook the marinated tofu until golden brown on all sides. If using chicken, cook until fully cooked. Set aside.

5. Assemble the Bowl: Divide the cooked rice vermicelli among serving bowls. Top with shredded cabbage, sliced cucumber, julienned carrot, edamame, and cooked tofu (or chicken). Sprinkle chopped spring onions on top.

6. Drizzle the Peanut Sauce: Spoon the peanut sauce over the assembled bowls.

7. Garnish: Sprinkle crushed peanuts on top for added texture and flavor.

8. Serve: Toss the ingredients together before eating or enjoy them layered. Serve immediately and enjoy your delicious low FODMAP Tofu Vermicelli Bowl!