I made this dish a few weeks ago at my Easy Weeknight Dinner Cooking Class at the local ShopRite along with Asian-Inspired Mandarin Orange Salad. I often see clients who think they don’t have enough time to cook a healthy meal when they get home from work, but this dish comes together in a flash. I suggest buying pre-cut veggies and pre-cubed tofu to those who work long hours and are exhausted by the time they get home. Shirataki noodles are made with yam flour and are extremely low in calories. They don’t have any flavor of their own, but they absorb the taste of what they’re cooked with quickly. If you like your stir-frys saucy, feel free to double the sauce.
Tofu and Shirataki Noodle Stir-Fry
- 2 teaspoons olive oil
- 5 tablespoons soy sauce or Bragg’s Liquid Aminos divided
- 14- oz. pkg. firm tofu drained and cut into small cubes
- 1 ” piece of ginger peeled and minced
- 2 garlic cloves minced
- 1 carrot shredded
- 1 bunch of broccoli chopped into bite-sized pieces
- 2 cups mushrooms sliced
- 2 scallions chopped
- 1 package shirataki noodles drained and rinsed
- 1 teaspoon toasted sesame oil
- 1 – 2 teaspoons garlic chili sauce or red pepper flakes
- 2 tablespoons apple cider vinegar or rice vinegar
- 2 teaspoon cornstarch
- 1 tablespoon sesame seeds
- Sriracha optional
Heat 1 teaspoon of oil and one tablespoon of tamari in large skillet or wok over medium-high heat. Stir-fry the tofu for about 10 minutes, or until golden brown on all sides. Transfer to a plate and set aside.
In a large skillet or wok, cook the ginger and garlic in the olive oil over medium-high heat for about a minute.
Add the carrot, broccoli and mushrooms. Cook, stirring frequently until the broccoli turns bright green and the mushrooms start to soften, for about 5 minutes.
While the vegetables are cooking, mix together the toasted sesame oil, garlic chili sauce or red pepper flakes, apple cider vinegar, remaining soy sauce and cornstarch.
Add the sauce mixture, noodles, tofu and scallions to the skillet. Cook for another 5 minutes or, stirring frequently, to allow the noodles to absorb the sauce.
Remove from heat and top with sesame seeds and sriracha, if using.