Tofu & Broccoli Stir-Fry on a bed of Shirataki Noodles

 

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
  1. Combine broth, sherry (or rice wine), soy sauce, 1 tablespoon cornstarch, sugar and crushed red pepper in a small bowl. Set aside.
  2. 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.
  3. Reduce heat to medium.
  4. 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.
  5. Cook until the sauce has thickened, 1 to 2 minutes. Return the tofu to the pan; toss to combine with the broccoli and sauce.
  6. Drain the Shirataki Noodles. Rinse under warm water . Rinse well. Place on paper towels to dry.
  7. Serve stir fry over a bed of Shirataki.