Tofu Noodle Stir-fry

This Tofu Noodle Stir-fry is a delightful low-carb Korean dish that combines the savory flavors of marinated tofu with crisp vegetables and a hint of spice. The dish is not only satisfying but also packed with nutrients, making it a perfect meal for health-conscious eaters.

Ingredients

• Firm tofu - 200 grams
• Zucchini - 1 medium
• Shiitake mushrooms - 100 grams
• Bell pepper (red or yellow) - 1 medium
• Garlic - 2 cloves
• Ginger - 1 teaspoon, grated
• Soy sauce - 2 tablespoons
• Sesame oil - 1 tablespoon
• Red chili flakes - 1 teaspoon
• Green onions - 2, sliced
• Olive oil - 1 tablespoon
• Black sesame seeds - 1 teaspoon
• Fresh cilantro - for garnish

Steps

1. Press the tofu for 15 minutes to remove excess moisture, then cut it into bite-sized cubes.
2. While the tofu is pressing, spiralize the zucchini to create 'noodles' and slice the bell pepper and shiitake mushrooms.
3. In a large pan, heat the olive oil over medium heat. Add the tofu cubes and cook until golden brown on all sides, about 8-10 minutes.
4. Add minced garlic and grated ginger to the pan, stirring for 1 minute until fragrant.
5. Add the sliced bell pepper and shiitake mushrooms to the pan and stir-fry for another 3-4 minutes until they soften.
6. Stir in the zucchini noodles, soy sauce, sesame oil, and red chili flakes. Cook for an additional 2-3 minutes until everything is well combined and heated through.
7. Remove from heat and garnish with sliced green onions and black sesame seeds. Serve immediately, topped with fresh cilantro.

Nutrition

• Calories: 320
• Protein: 25 g
• Carbs: 12 g
• Fiber: 4 g
• Sugar: 5 g
• Sodium: 700 mg
• Cholesterol: 0 mg
• Total Fat: 20 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Water: 0.5 L

Health Benefits

• Rich in plant-based protein from tofu, promoting muscle health.
• Low in carbohydrates, making it suitable for low-carb diets.

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