Shirataki Noodle Recipes
Tofu & Broccoli Stir-Fry on a bed of Shirataki Noodles
Recipe type: Vegetarian
Prep time:
Cook time:
Total time:
Ingredients
- 1 package Shirataki Noodles
- ½ cup vegetable broth or chicken broth
- ¼ cup dry sherry or rice wine
- 3 tablespoons soy sauce
- 3 tablespoons cornstarch, divided
- 2 tablespoons plus 1 teaspoon sugar
- ¼ teaspoon crushed red pepper, or more to taste
- 1 14-ounce package extra-firm water-packed tofu, drained
- ¼ teaspoon salt
- 2 tablespoons canola oil, divided
- 1 tablespoon minced garlic
- 1 tablespoon minced fresh ginger
- 6 cups broccoli florets
- 3 tablespoons water
Instructions
- Combine broth, sherry (or rice wine), soy sauce, 1 tablespoon cornstarch, sugar and crushed red pepper in a small bowl. Set aside.
- Cut tofu into ¾-inch cubes and pat dry, then sprinkle with salt. Place the remaining 2 tablespoons cornstarch in a large bowl. Add the tofu; toss gently to coat. Heat 1 tablespoon oil in a large nonstick skillet or wok over medium-high heat. Add the tofu; cook, undisturbed, until browned, about 3 minutes. Gently cook, stirring occasionally, until browned all over, 2 to 3 minutes more. Transfer to a plate.
- Reduce heat to medium.
- Add the remaining 1 tablespoon oil, garlic and ginger; cook until fragrant, about 30 seconds. Add broccoli and water; cover and cook, stirring once or twice, until tender-crisp, 2 to 4 minutes. Stir the reserved broth mixture and add to the pan.
- Cook until the sauce has thickened, 1 to 2 minutes. Return the tofu to the pan; toss to combine with the broccoli and sauce.
- Drain the Shirataki Noodles. Rinse under warm water . Rinse well. Place on paper towels to dry.
- Serve stir fry over a bed of Shirataki.
If you enjoyed this article, please consider sharing it!
