Low FODMAP Asian Tofu Noodle Papaya Salad

Name: Low FODMAP Asian Tofu Noodle Papaya Salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Asian, American
Ingredients: ¼ cup (60 ml) Garlic-Infused Oil, (made with vegetable oil, or purchased equivalent); ¼ cup (60 ml) lime juice; 3 tablespoons sugar; 2 tablespoon fish sauce, (such as Red Boat brand); 1 tablespoon sambal oelek chili paste; (make sure it only contains chiles, salt, vinegar and perhaps some preservatives, but no garlic); 1 tablespoon toasted sesame oil; 1 tablespoons low sodium soy sauce; 2 teaspoons minced fresh ginger; 14 to 16- ounces (400 g to 455 g) block extra-firm tofu; 1 tablespoon Garlic-Infused Oil, (made with vegetable oil, or purchased equivalent); 6- ounces (170 g) low FODMAP gluten-free spaghetti, (such as Jovial); 6- ounces (170 g) diced ripe peeled and seeded papaya; 5 ¾ ounces (160 g) shredded Savoy cabbage; 1 medium carrot, (trimmed, peeled and julienned); ½ cup (32 g) chopped scallions, green parts only; ½ cup (12 g) torn basil leaves; ½ cup (10 g) torn cilantro leaves; ¼ cup (5 g) torn mint leaves; 1- ounce (30 g) fresh baby arugula; 1- ounce (30 g) fresh watercress leaves