Easy Tofu Shirataki Stir Fry Style Recipes

SIMPLE VEGGIE & TOFU STIR-FRY

Steps:

• Place a frying pan or wok over a high heat. Add the cashew nuts, then 30 seconds later add the sesame seeds. Toss for a further 30 seconds until golden, then tip into a bowl.
• Cut the tofu into cubes, then place in a bowl and dust with the cornflour and a pinch of sea salt and black pepper.
• Add a good lug of oil to the pan or wok and place back over a medium-high heat.
• Fry the tofu until golden and crisp, then scoop it out of the pan with a slotted spoon and set aside on a plate lined with kitchen paper. While it's still warm, drizzle with honey and scatter over the nuts and seeds.
• Peel and slice the garlic and ginger, then trim and slice the spring onions on an angle. Slice the chillies (if using), cut the broccoli into florets, then slice the pepper. Halve the sweetcorn lengthways.
• Return the pan to a medium heat and add the garlic, ginger, spring onions and chillies (if using). Stir-fry for 30 seconds, or until the garlic turns golden.
• Add your vegetables and stir-fry for a further 4 minutes. Squeeze in the juice from half the lime and add a splash of soy sauce.
• Tip the vegetables into bowls, top with the crispy tofu and serve with the remaining lime wedges and some chilli sauce, if you like extra heat.

LOW CARB SHIRATAKI SHRIMP AND MUSHROOM STIR-FRY

Steps:

• Heat butter, shrimp, and mushrooms in wok.
• Add butter, parsley, garlic powder.
• Rinse shirataki noodles thoroughly and add to wok, mixing in the seafood seasoning and cream.
• Cook for 5-10 minutes

TOFU STIR FRY RECIPE BY TASTY

Steps:

• In a medium bowl, mix together 2 cloves of garlic, the ginger, honey, Sriracha, lime juice, and soy sauce. Set aside.
• Wrap the tofu in a dish towel, then place a plate on top. Let drain for 10-15 minutes, then remove the plate, unwrap the tofu, and slice into cubes.
• In a wok or large frying pan, heat the sesame oil over medium heat. Add the tofu and pan fry for 5-7 minutes, stirring occasionally.
• Add the remaining 2 cloves of minced garlic and the onion and stir until softened, about 1 minute.
• Add the carrot, bell pepper, and edamame and cook, stirring occasionally, until tender, 2-3 minutes.
• Add the soba noodles, reserved sauce, and sesame seeds. Cook for 1-2 minutes, stirring occasionally, until warmed through. Remove the pan from the heat.
• Garnish with green onions, if desired.
• Enjoy!

TOFU SHIRATAKI CHICKEN STIR-FRY

Steps:

• Bring a large pot of lightly salted water to a boil. Cook shirataki noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 3 minutes. Drain and rinse again.
• Heat olive oil in a skillet over medium heat. Add chicken, mushrooms, zucchini, sweet red pepper, and basil. Cook and stir until vegetables are mostly tender, about 5 minutes. Add cooked noodles, onion, and chile paste. Cook and stir until onion is translucent and vegetables are softened to your liking, about 5 minutes more. Sprinkle with grated Parmesan cheese.

EASY TOFU SHIRATAKI STIR-FRY STYLE

Steps:

• Microwave vegetables in the bag until thawed and heated through, about 5 minutes. Let cool, about 1 minute. Open pouch.
• Drain and rinse shirataki noodles thoroughly; place in a microwave-safe bowl.
• Cook noodles in the microwave until mostly heated through, about 1 minute.
• Heat a saucepan over medium heat; add garlic. Cook until fragrant, about 1 minute. Add the cooked noodles, mixed vegetables, soy sauce, and ginger. Cook and stir until heated through and flavors blend, 2 to 3 minutes. Add hot sauce.