Crispy Tofu with Shirataki Noodles and Veg in Peanut Sauce
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 201.0
- Total Fat: 12.5 g
- Cholesterol: 0.0 mg
- Sodium: 148.2 mg
- Total Carbs: 11.8 g
- Dietary Fiber: 4.5 g
- Protein: 11.4 g
IntroductionThe tofu takes some work, but the rest is just a stir-fry. (But with peanut sauce, which is the best.) The tofu takes some work, but the rest is just a stir-fry. (But with peanut sauce, which is the best.)
extra firm Tofu, one package (14oz) (calculated with Nasoya Tofuplus, which has added vitamins/minerals.)
one package (227g) Shirataki noodles (calculated with
Nasoya Fettuccini Pasta Zero Plus, which has added vitamins/minerals.)
Peanut sauce, 2 tablespoons (calculated with Whole Foods' 365 brand.)
Carrot - cut either into match sticks or use a peeler to make ribbons - the one I used was about 200g.
Cucumber, as above - the one I used was about 235g.
Canola Oil, 2 tablespoons.
I have found that tofu has a better texture for this recipe if frozen and then allowed to thaw/drain. This adds some prep time but can be done when you buy the tofu, and put it on the counter for a few hours if you're home or in the fridge the night before.
The veganity of this depends on the ingredients in your peanut sauce.
Pan-fry it in a tablespoon of oil, rotating it as best possible.
Then transfer it to a sheet pan covered in foil and put in a 400F oven where it will hang out and crisp up while you do the rest.
Wait about 10 minutes before doing the rest. After about 10 minutes, open the oven and flip the tofu around. Does one side look crispy? Good! If not, it's gonna take a bit longer than my estimated cooking time. Sorry!
Once you flip the tofu, do the rest:
Either matchstick up your carrot and cucumber or use a peeler to make ribbons of it.
Drain the shiritaki noodles and pan-fry them in the same pan you did the tofu in, adding the other 1tablespoon of as needed.
These will both take a bit of time but you don't want to overcook them, just (oddly) soften up the carrots a bit and firm up the noodles a bit.
Lower the heat and add 1 tablespoon of peanut sauce and lightly cook until it looks about ready (this is a relaxed summer recipe.)
Turn off the pan, slide everything into a big bowl, and add the cucumber peelings/matchsticks. Toss it around a bit.
Get the tofu from the oven. It's hot, that's OK. Toss it in the bowl and add the last bit of peanut sauce and toss it around. Makes about 4 servings.
Add more peanut sauce if you want; I put in 2 tablespoons to calculate the recipe. If you want more, just add it to your log for the day. If you want less, what are you doing with this recipe?
Serving Size: 4 servings of proteiny noodly mess
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- by: LINDA719