Shirataki Noodle Stir-fry with Tofu

🛒 Ingredients

• Shirataki Noodles 200 g · 40 kcal
• Firm Tofu 100 g · 76 kcal
• Broccoli Florets 50 g · 17 kcal
• Red Bell Pepper 50 g · 15 kcal
• Carrots 30 g · 12 kcal
• Mushrooms 50 g · 11 kcal
• Garlic 5 g · 7 kcal
• Fresh Ginger 5 g · 4 kcal
• Low-Sodium Tamari 15 g · 10 kcal
• Toasted Sesame Oil 5 g · 45 kcal
• Rice Vinegar 10 g · 2 kcal
• Sriracha Sauce 5 g · 5 kcal
• Cornstarch 5 g · 18 kcal
• Water 30 g · 0 kcal
• Green Onions 5 g · 2 kcal

👨‍🍳 Instructions

1. Drain and rinse the shirataki noodles thoroughly, then pat them dry. Press firm tofu to remove excess water, then cut into 1-inch cubes.
2. In a small bowl, whisk together tamari, sesame oil, rice vinegar, sriracha (if using), cornstarch, and water to create the stir-fry sauce.
3. Heat a large non-stick pan or wok over medium-high heat. Add tofu cubes and cook until golden brown and crispy on all sides, then remove and set aside.
4. Add broccoli, bell pepper, carrots, and mushrooms to the hot pan and stir-fry for 3-5 minutes until vegetables are crisp-tender.
5. Push vegetables to one side, add minced garlic and grated ginger to the empty space, and cook for 30 seconds until fragrant.
6. Return the cooked tofu to the pan along with the shirataki noodles. Pour the stir-fry sauce over everything and toss to combine.
7. Cook for 2-3 minutes, stirring occasionally, until the sauce thickens and coats all ingredients evenly. Garnish with chopped green onions before serving.