Tofu Shirataki Noodle Stir Fry
Created by Rhonda Plata
ChefRhonda PlataDifficultyBeginnerThink of this keto stir fry as a template; if you don't have broccoli and snap peas, substitute bell peppers and mushrooms. If you like, add a little soy sauce, chili oil, or lime juice as you're sauteing. Chopped basil and cilantro are also great in this dish; just add during the last minute of cooking.
Nutrition Facts
Servings 2
12g
Net Carbs
Net Carbs
- Amount Per Serving
- Calories 304
- % Daily Value *
- Total Fat 20g31%
- Total Carbohydrate 19g7%
- Dietary Fiber 7g29%
- Protein 21g42%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
1 ½ tsp extra-virgin olive oil
12 oz tofu(extra firm, pressed, cubed)
1 yellow onion (chopped)
2 garlic cloves(large, sliced)
2 cups broccoli(cut into florets)
1 cup snap peas(trimmed)
1 tbsp rice vinegar
1 tbsp sesame oil
8 oz shirataki noodles
½ tsp chili flakes
Directions
1
Heat the oil in a large skillet over medium heat. Add the tofu to the pan and brown the tofu on all sides. Remove from the pan and set aside.
2
In the same pan, add the onion and garlic and sauté for two minutes. Then, add the broccoli, snap peas, rice vinegar, and sesame oil. Sauté for three to four minutes or until tender-crisp.
3
Add the tofu, noodles, and chili flakes to the pan. Toss well to coat the noodles. Divide evenly between bowls and enjoy!
Ingredients
Ingredients
1 ½ tsp extra-virgin olive oil
12 oz tofu(extra firm, pressed, cubed)
1 yellow onion (chopped)
2 garlic cloves(large, sliced)
2 cups broccoli(cut into florets)
1 cup snap peas(trimmed)
1 tbsp rice vinegar
1 tbsp sesame oil
8 oz shirataki noodles
½ tsp chili flakes
Directions
Directions
1
Heat the oil in a large skillet over medium heat. Add the tofu to the pan and brown the tofu on all sides. Remove from the pan and set aside.
2
In the same pan, add the onion and garlic and sauté for two minutes. Then, add the broccoli, snap peas, rice vinegar, and sesame oil. Sauté for three to four minutes or until tender-crisp.
3
Add the tofu, noodles, and chili flakes to the pan. Toss well to coat the noodles. Divide evenly between bowls and enjoy!
