Asian Bowl With Tofu

Asian Bowl with Tofu and Shirataki Noodles Vegan Keto Recipe

This Asian Bowl with Tofu and Noodles is perfect for a keto diet since I used shirataki noodles. I love this vegan dish which is both quick and easy to make. I served my Asian bowl with Tofu with a really good tahini sauce.

 

This Asian Bowl with Tofu and Noodles is perfect for a keto diet since I used shirataki noodles. I love this vegan dish which is both quick and easy to make. I served my Asian bowl with Tofu with a really good tahini sauce.
Course Main Course
Cuisine Asian, Vegan
Keyword Bowl, Keto, Low Carb, Recipe, Shirataki Noodles, Tofu
Prep Time 1 hour 10 minutes
Cook Time 20 minutes
Total Time 1 hour 30 minutes
Servings 2 servings
Calories 507kcal

Ingredients

  • 1 head of broccoli
  • 200 g mushrooms
  • 1/2 red pepper
  • 75 g sugar peas
  • Oil to fry in
  • 1/2 carrot
  • 100 g shirataki noodles

Tofu:

  • 250 g tofu
  • 2 tbsp oil
  • 1 garlic clove (minced)
  • 1 tbsp gluten-free soy sauce
  • 1/2 tbsp red wine vinegar

Tahini Sauce: (About 4 serverings)

  • 1/2 cup coconut milk
  • 1 tsp tahini paste
  • 1 tsp sambal oelek (hot chili paste)
  • Freshly squeezed juice from 1/2 a lime
  • 1 tsp red wine vinegar
  • 1 tsp gluten-free soy sauce
  • 1 tbsp olive oil

Instructions

  • Place the tofu on top of a kitchen towel or paper towels. Set some heavy objects on top and let drain for at least 30 minutes.
  • Mix the tofu marinade ingredients (2 tbsp oil, 1 minced garlic clove, 1 tbsp soy sauce, 1/2 tbsp red wine vinegar) in a bowl until well combined. 
  • Slice the tofu into pieces and move into a plastic bag together with the tofu marinade. Store in the fridge for 30 minutes.
  • Time to prepare the tahini sauce. Using a blender, mix together 1/2 cup coconut milk, 1 tsp tahini paste, 1 tsp sambal oelek, 1 tsp red wine vinegar, 1 tsp soy sauce, 1 tbsp olive oil and freshly squeezed juice from 1/2 a lime. Store the tahini sauce in the fridge until serving. Start preparing the vegetables.
  • Cut the broccoli into florets, slice the mushrooms and bell pepper. Shred the carrot. 
  • Heat up a large frying-pan with olive oil. Add broccoli and mushrooms and fry on medium-high heat for a few minutes.
  • Heat up a smaller frying-pan with olive oil.
  • Place the tofu in the smaller frying-pan and fry for 3 minutes on each side, or until golden.
  • Drain the shirataki noodles and place in a sieve. Wash under running water. Transfer into a pot with boiling water and cook for 2-3 minutes.
  • Add bell pepper and sugar peas to the large frying-pan with broccoli and mushrooms. Add just a splash of soy sauce and stir. Fry for another 2 minutes.
  • Pour over the vegetables to a bowl or plate. Serve your Asian bowl with tofu, shredded carrot and shirataki noodles.

Nutrition Facts (per serving)

Net carbs: 16 g
Fat: 38 g
Protein: 19 g 
Fiber: 11 g 

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