Crispy tofu with shirataki noodles
Shirataki are almost pure water and fiber, so they bring nothing to the dish but the shape of a noodle — which is exactly the job, and why the sauce has to do all the work.
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Ingredients
For the whole dish · serves 2
- Firm tofu13 oz
- Shirataki noodles14 oz
- Sesame oil2 tbsp
- Bok choy3½ oz
- Tamari2 tbsp
- Fresh ginger¾ oz
- Rice vinegara splash
- Red pepper flakesa pinch
Served with
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+5g net · 113 kcal · 25 min · together 9g net, 543 kcal
Method
6 steps · 25 minutes
- Rinse the shirataki under cold water for a full minute. Straight from the package they smell of the brine and nothing will cover it.
- Then dry-fry them in a hot pan with no oil for 5 minutes until they squeak. This drives off the water and is the step that stops them being rubbery.
- Press and dry the tofu, cut it into fingers, and fry it hard in the sesame oil without moving it.
- Take the tofu out before the ginger goes in, or the ginger burns in the time the tofu still needs.
- Ginger, tamari and vinegar into the pan, then the noodles, tossed to coat them properly.
- Bok choy in at the last minute, tofu back on top rather than stirred through, so it stays crisp.
Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.
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