Base

• 150 g rice noodles (pad Thai style) – 
• 125 g firm tofu, cubed –
• 125 g sweet potato, peeled & cubed 
• 2 small bok choy, halved lengthwise 

Dressing / Finish

• 1 Tbsp olive oil or rice bran oil 
• 1 tsp maple syrup (optional) 
• Pinch salt (optional)

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Method

1. Steam or bake sweet potato (gentle method)

To avoid high browning (amines), use one of these:

Option A — Steam (Green safest):

Steam sweet potato cubes 8–10 minutes until soft.

Option B — Bake gently (Yellow-safe):

Bake at 180°C with a little oil.
Cook 15–20 minutes until soft, not browned.

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2. Prepare tofu (gentle method)

Instead of roasting at high heat:

• Place tofu cubes on baking paper.
• Bake at 170–180°C for 10–12 minutes, turning once.
• Goal: warm and set, not golden.

(High heat browning = more amines → not flare-safe.)

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3. Cook rice noodles

Prepare according to packet instructions.
Rinse with warm water and drain well.

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4. Steam bok choy

Steam 3–4 minutes until bright green and tender.

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5. Assemble bowls

Layer:

1. Rice noodles
2. Sweet potato cubes
3. Gentle-baked tofu
4. Steamed bok choy

Drizzle with:

• A little olive oil
• Optional 1 tsp maple syrup
• Pinch salt (if tolerated)

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