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4 scallions, trimmed
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2 heads baby bok choy, trimmed
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2 tablespoons lower-sodium soy sauce
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1 - 2 tablespoons sambal oelek (see Tip)
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1 tablespoon hoisin sauce
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1 tablespoon toasted sesame oil
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1 tablespoon rice vinegar
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1 tablespoon honey
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¼ teaspoon salt
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2 tablespoons neutral oil, such as canola or avocado, divided
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1 (16-ounce) package firm tofu, patted dry and cubed (1-inch)
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1 (2-inch) piece fresh ginger, cut into thin matchsticks
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3 cloves garlic, minced
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2 (7 ounce) packages shirataki noodles, rinsed
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1 (8 ounce) package shredded coleslaw mix
Shirataki Noodles with Tofu & Veggies
Shirataki noodles, which are made from konjac yam, have a mild flavor and can be used in a variety of dishes, from soups to stir-fries. Here, we pair them with tofu and veggies for a sweet and salty dish featuring crisp-tender bok choy and cabbage. The tofu has a nice crust on the outside, adding texture to this quick vegetarian meal.
Nutrition Information
187
Calories
47g
Carbohydrates
14g
Protein
451mg
Potassium
6g
Fiber
13g
Sugar
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