Tofu and Shirataki Noodle Stir-Fry

August 13, 2019

Tofu and Shirataki Noodle Stir-Fry from above with text overlayDinner doesn’t get any easier than this vegan Tofu and Shirataki Noodle Stir-Fry! This easy recipe comes together faster than you can drive to the restaurant for takeout. These miracle noodles are low carb, low in calories, and gluten-free. They cook up so quickly it’s almost silly not to make them!

Package of shirataki noodlesWhat are Shirataki Noodles?

Shirataki noodles are traditional Japanese noodles made from yam flour. They’re translucent and gelatinous in nature, and they come wet, packaged in liquid. Don’t let that unappealing description turn you off though! These versatile noodles have very little flavor on their own, but they absorb the taste of what they’re cooked with quickly. They’re very low in calories—actually some brands don’t have any calories at all—as well as being low in carbohydrates. They usually come in different shapes, such as spaghetti and fettuccini. 

tofu, garlic, mushrooms, broccoli, noodles, and carrotsWhere to Buy Shirataki Noodles

These noodles might seem like an exotic ingredient, but I’ve found them at my local ShopRite, so I think a lot of main-stream grocery stores do carry them—you just need to know where to look. Every time I’ve seen them in a store, they’ve been near the tofu, in the refrigerated or produce section. Amazon also carries them in bulk-packs

pouring sauce over the stir fryHow to Cook Shirataki Noodles

Since they come packed in water, shirataki noodles need to be drained and rinsed well before cooking with them. Most packages of noodles with tell you to microwave the noodles for a minute or to parboil them for two to three minutes. You can also dry fry them for a few minutes. But honestly, I usually just drain and rinse them and then add them into whatever I’m cooking them with. They can be used in stir-fries, soups, and salads, and they can be used as a replacement for traditional pasta and served with tomato sauce.

Tofu and Shirataki Noodle Stir-Fry in panTofu and Shirataki Noodle Stir-Fry

I created this dish a few years ago for a cooking class. The theme was quick and easy dinners, and it really doesn’t get get much quicker than this. You just cube your tofu, chop the veggies, mix together the sauce, and then cook it all up! To make things go even faster, you can press your tofu ahead of time, or even buy pre-cubed tofu. You can chop your broccoli ahead of time (I suggest doing it as soon as you get home from the grocery store), or buy pre-chopped veggies.

bowl of stir fry close upThis Easy Recipe Can Be Made In Just a Few Steps

  • First, you cook the tofu until it’s begun to brown. 
  • Set the tofu aside and use the same pan to cook the veggies.
  • While the veggies are cooking, you whisk together the sauce.
  • Add the sauce, tofu, and noodles to the pan, and cook for a few more minutes.
  • Dinner is ready!

Tofu and Shirataki Noodle Stir-Fry from above close upI like to use shiitake mushrooms in stir-fries like this, but they are a little pricy, so you can use white button or criminis. Feel free to add other vegetables, if you like. This dish would work well with red peppers, and Asian cabbage, too.

two bowls of stir-fry from above

Tofu and Shirataki Noodle Stir-Fry

  • 2 teaspoons neutral-flavored oil
  • 5 tablespoons tamari or Bragg Liquid Aminos (divided)
  • 14-ounce package extra firm tofu (drained, pressed, and cut into 1-inch cubes)
  • 1-inch piece ginger (peeled and minced)
  • 2 cloves garlic (minced)
  • 1 carrot (shredded or grated)
  • 1 bunch of broccoli (chopped into bite-sized pieces (about 5 cups))
  • 2 cups shiitake mushrooms (sliced)
  • 2 scallions (chopped)
  • 1 8-ounce package shirataki noodles (drained and rinsed)
  • 1 teaspoon toasted sesame oil
  • 1-2 teaspooons red pepper flakes
  • 2 tablespoons apple cider vinegar or rice vinegar
  • 2 teaspoon cornstarch
  • 1 tablespoon sesame seeds
  • Sriracha (optional)
  1. Heat 1 teaspoon of oil and one tablespoon of tamari in large pan or wok over medium-high heat. Stir-fry the tofu for about 10 minutes, or until golden brown on all sides. Transfer to a plate and set aside.

  2. In a large pan or wok, cook the ginger and garlic in the remaining oil over medium-high heat for about a minute.

  3. Add the carrot, broccoli and mushrooms. Cook, stirring frequently until the broccoli turns bright green and the mushrooms start to soften, for about 5 minutes.
  4. While the vegetables are cooking, mix together the toasted sesame oil, red pepper flakes, apple cider vinegar, remaining tamari, and cornstarch.

  5. Add the sauce mixture, noodles, tofu and scallions to the pan. Cook for another 5 minutes or, stirring frequently, to allow the noodles to absorb the sauce.

  6. Remove from heat and top with sesame seeds and sriracha, if using.

Tofu and Shirataki Noodle Stir-Fry in bowl from above square

Other Easy Stir-Fries You Might Enjoy Include:

stir fry horizontal




The post Tofu and Shirataki Noodle Stir-Fry appeared first on Dianne's Vegan Kitchen.

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