Vegetarian Thai Stir-Fry with Shirataki Noodles and Peanut-Free Sauce

A flavorful Thai stir-fry featuring tofu, colorful vegetables, and shirataki noodles in a savory sauce.

Ingredients

• 1 tbsp Rice Vinegar
• 500 g Extra-Firm Tofu
• 1 cup sliced Red Carrots
• 1/2 cup sliced Green Peppers
• 3 cloves minced Garlic
• 1/4 tsp Red Pepper Flakes
• 2 sliced Green Onions
• 2 tbsp Soy Sauce (Low Sodium)
• 1 cup Broccoli Florets
• 1 tbsp grated Ginger
• 400 g drained and rinsed Shirataki Noodles
• 1 tsp Swerve
• 1 tbsp Sesame Oil

Instructions

1. Prepare shirataki noodles according to package instructions. Thoroughly drain and pat dry to remove excess moisture.
2. Press tofu to remove excess water, then cut into cubes.
3. Heat sesame oil in a large wok or skillet over medium-high heat.
4. Add tofu and cook until golden brown and slightly crispy, about 5-7 minutes.
5. Add sliced bell peppers, carrots, and broccoli florets. Stir-fry until slightly tender, about 3-5 minutes.
6. Add minced garlic and grated ginger. Stir-fry for 1 minute until fragrant.
7. In a small bowl, whisk together low sodium soy sauce, rice vinegar, and Swerve.
8. Stir in shirataki noodles and sauce. Cook until heated through, about 2-3 minutes.
9. Sprinkle with red pepper flakes and sliced green onions. Serve hot immediately.

Cuisine: Thai

Suitability:

Prep Time: 15 mins

Cook Time: 15 mins

Serving Size: 4

Meal Type: dinner