Low FODMAP Thai Pra Ram Tofu

Low Fodmap Thai Pra Ram Tofu

  • Author: Em Schwartz, MS, RDN
  • Prep Time: 20 mins
  • Cook Time: 15 mins
  • Total Time: 35 minutes
  • Yield: 4 1x


Packed with plant-based protein, this Low FODMAP Thai Pra Ram Tofu is a delicious entree featuring a creamy peanut butter sauce. Serve this savory supper over fluffy rice or cooked rice noodles.



  • 1 (16 oz.) package extra firm tofu, cut in half lengthwise
  • 2 Tbsp. garlic-infused olive oil, divided
  • ½ cup peanut butter
  • ¼ cup rice vinegar
  • 2 Tbsp. reduced sodium tamari
  • 1 Tbsp. maple syrup
  • ½ tsp. crushed red pepper flakes
  • ¼ to ½ tsp. fish sauce, optional
  • 2 cups spinach
  • 1 cup canned coconut milk
  • Freshly chopped cilantro


  1. Wrap tofu in a clean towel. Place a heavy object (like a cast iron skillet) on top of tofu for 20 minutes to press out extra moisture. Unwrap and cut pressed tofu into ½-inch cubes.
  2. Heat 1 Tbsp. olive oil in a large pan over medium-high heat. Add tofu, without crowding, and cook, turning occasionally, until tofu is golden brown.
  3. While tofu is cooking, whisk together remaining 1 Tbsp. olive oil, peanut butter, rice vinegar, soy sauce, maple syrup, crushed red pepper flakes, and optional fish sauce. Pour over tofu and stir to mix.
  4. Reduce heat to medium-low. Add spinach and coconut milk. Continue to cook until spinach is wilted and everything is hot, about 5 minutes. Garnish with cilantro and serve warm.  


Firm Tofu: A low FODMAP serving is ⅔ cup or 160 grams.

Peanut Butter: A low FODMAP serving is 2 Tbsp. or 32 grams.

Canned Coconut Milk A low FODMAP serving is ⅓ cup or 80 grams.

  • Category: Main Dish
  • Method: Stove
  • Cuisine: Thai

Keywords: skillet, tofu, plant-based, entree