Tofu and Shirataki Noodle Stir-Fry
Dinner doesn't get any easier than this vegan Tofu and Shirataki Noodle Stir-Fry! This easy recipe comes together faster than you can drive to the restaurant for takeout.
Ingredients
- 2 teaspoons neutral-flavored oil
- 5 tablespoons tamari or Bragg Liquid Aminos divided
- 14-ounce package extra firm tofu drained, pressed, and cut into 1-inch cubes
- 1-inch piece ginger peeled and minced
- 2 cloves garlic minced
- 1 carrot shredded or grated
- 1 bunch broccoli chopped into bite-sized pieces (about 5 cups)
- 2 cups shiitake mushrooms sliced
- 2 scallions chopped
- 1 8-ounce package shirataki noodles drained and rinsed
- 1 teaspoon toasted sesame oil
- 1-2 teaspooons red pepper flakes
- 2 tablespoons apple cider vinegar or rice vinegar
- 2 teaspoon cornstarch
- 1 tablespoon sesame seeds
- Sriracha optional
Instructions
- Heat 1 teaspoon of oil and one tablespoon of tamari in large pan 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 pan or wok, cook the ginger and garlic in the remaining 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, red pepper flakes, apple cider vinegar, remaining tamari, and cornstarch.
- Add the sauce mixture, noodles, tofu and scallions to the pan. 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.