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Recipe: Tofu, Shirataki Noodle & Veggie Stirfry

I just randomly whipped up this recipe and it actually turned out really yummy! Because the wedding is over people seem to think I can breathe a sigh of relief and eat whatever I want now. Technically true, I don’t need to fit into a dress, but at the same time I still want to maintain a healthy lifestyle. This recipe makes a lot. I split it into two meals. See nutritional information below.

Ingredients (pictured above)

2/3 of 16 oz Package of Tofu (you can use it all, I just didn’t want to make too much)
1 Package of Tofu Shirataki Noodles
1/2 Bag of frozen Broccoli & Cauliflower
2 Tbsp Hoisin Sauce
3 Tbsp Soy Sauce
2 tsp Sesame Oil
Olive Oil (not pictured)


1. Cut up tofu into 1″ cubes
2. Pour some olive oil into a pan
3. Fry tofu on medium to high heat until they start to brown
4. While you’re waiting for the tofu, prepare the noodles as instructed on the back of package (rinse thoroughly and microwave 1 minute)
5. Add frozen broccoli & cauliflower. (Will take a while to cook, but I’d rather wait than get more dishes dirty and have to wash them later, haha.)
6. Once broccoli and cauliflower are heated, add hoisin sauce, soy sauce and sesame oil
7. Stir fry for a couple of minutes
8. Add noodles last, stir fry for another minute or two

Then wait for it to cool down and enjoy! I’m kind of in love with this because it’s delicious, but also look at the nutrition information below! Keep in mind that is for the whole recipe, if you save half for later you can split the nutrition info in half. And there’s most of my protein for the day since every non-vegetarian I know seems to be concerned with my protein intake.

Nutrition Information (recipe calculator at
Calories: 486
Carbs: 35
Fat: 25
Protein: 34

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