1. Prepare the tofu:
Wrap the tofu in a clean kitchen towel or paper towels, gently press, and let it rest for about 10 minutes to remove excess moisture. Then cut into cubes.
2. Prep the vegetables:
Cut the broccoli into small florets and steam for 4–5 minutes in lightly salted water. Peel the carrot and cut into thin strips. Peel and finely chop 1 garlic clove and about 1 cm of fresh ginger.
3. Sear the tofu:
Heat 1 tablespoon of neutral oil (e.g., sesame or canola oil) in a large pan or wok. Sear the tofu cubes until golden brown on all sides (about 5–7 minutes), then remove from the pan and set aside.
4. Sauté the vegetables:
Using the remaining oil in the pan, sauté the ginger and garlic for 1 minute. Add the carrots and broccoli, and stir-fry for another 3–4 minutes.
5. Combine everything:
Return the tofu to the pan. Add 2–3 teaspoons of soy sauce and a splash of lime juice or sesame oil if desired. Season with chili flakes or toasted sesame seeds to taste.
6. Add Shirataki noodles:
Rinse the Shirataki noodles under cold water and prepare according to package instructions (usually 2 minutes in hot water or a quick sauté). Add the noodles to the stir-fry, mix well, and serve hot.
Nutrition Facts (per serving, approx.)
Calories: 250 kcal
Protein: 18 g
Fat: 12 g
Carbohydrates: 10 g
Fiber: 5 g
