Tofu Shirataki Noodle Stir Fry
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.
Servings 2
Net Carbs
- Amount Per Serving
- Calories 304
- % Daily Value *
- Total Fat 20g26%
- Protein 21g
- Total Carbohydrate 19g7%
- Dietary Fiber 7g25%
* 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
Directions
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.
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.
Add the tofu, noodles, and chili flakes to the pan. Toss well to coat the noodles. Divide evenly between bowls and enjoy!
Ingredients
Ingredients
Directions
Directions
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.
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.
Add the tofu, noodles, and chili flakes to the pan. Toss well to coat the noodles. Divide evenly between bowls and enjoy!
Notes
