Zero-Calorie Shirataki Noodles & Sticky Orange Tofu (Vegan)

Shirataki noodles, miracle noodles, zero calorie noodles – these noodles go by many names. True to their nickname, they are quite the miracle noodles, both low in calories and high in fibers. They’re sold submerged in a liquid, and come in different shapes like thin noodles, thick udon-style noodles, or little bundles of joy (noodle knots)! They are ideal for hot pot, as the knot will keep everything together, and makes it a breeze to drop in and pick up.

I’ve used one of my favorite flowers to dye these noodles; Butterfly Pea flower. It gives an intense blue color, which turns pink when it comes in contact with an acid. The flavor is very subtle and delicate, barely there.

I wanted to make a dish catered to those who are cutting carbs or have a gluten sensitivity. So I present to you, a low-calorie and high-protein dish! Hoping it will brighten up your days 🙂

 

Zero Calorie Noodles with Sticky Orange Tofu (Vegan + GF)

Serves: 2 (or 1 hungry person)

  • 200 g shirataki noodles
  • 10 dried butterfly pea flowers
  • A couple of lemon wedges

Sticky Orange Tofu

  • 150 g extra-firm tofu
  • 1 carrot
  • 1/2 head of broccoli
  • Potato starch (to coat tofu)
  • Juice of one ripe orange
  • 1 1/2-2 tsp sugar
  • 1 tsp Chinese rice vinegar
  • 1/2 tsp light soy sauce (or GF tamari)
  • 2 tsp Chinese rice wine
  • 3 slices of fresh ginger
  • 1/2 tsp potato starch (or corn starch)
  • 2 cm leek
  • Salt
  • Roasted sesame seeds
  • Optional: dried chili, dried tangerine peel, white pepper

 

Substitution for Butterfly Pea Flower: If the flower is unavailable, you can substitute with red cabbage.

 

How to:

  1. Start by cutting up the tofu into triangles, a little thinner than 1 cm. Pat them dry and sprinkle on some salt on both sides. Coat the tofu with a light dusting of potato starch.
  2. Add some neutral cooking oil to a pan, and fry the tofu until golden brown. Set aside.
  3. Peel and cut carrot into bite-sized pieces, and cut the broccoli into florets.
  4. Squeeze the orange, and mix in sugar, black rice vinegar, soy sauce, rice wine and a pinch of salt. Adjust the amount of sugar depending on the sweetness of the orange juice.
  5. Heat up some oil in a wok, and fry the fresh ginger (optional to add tangerine peel and dried chili here) until it’s turned golden. Remove from the pan.
  6. Add carrots to the wok, and fry for bit. When they’re almost ready, you can go ahead and add in the broccoli. Sprinkle on some salt and give it a quick stir.
  7. Pour in the sauce, and add the tofu. Meanwhile, make a slurry out of potato starch and some cold water. Add the slurry to the wok, while continuously stirring to avoid lumps. Give the leek a quick chop, and stir it in. Optional to add a bit of white pepper.
  8. Rinse the shirataki noodles in cold water, to get rid of the fishy smell.
  9. Bring a small pot of water to a boil, and add butterfly pea flowers. Once it has turned blue, you can add in the shirataki noodles. Boil noodles for 5 minutes tops!
  10. Plate everything, and sprinkle on some roasted sesame seeds over the orange tofu. Squeeze over some fresh lemon, and watch the color go from blue to pink. Don’t forget the wok, the lemon adds a nice pop! Enjoy!

 

I hope you enjoy this recipe! If you prefer a little more carbs, you can serve the wok with rice or wheat noodles instead. Remember to tag me on Instagram #umaminom if you do try this dish! It would make me so happy!

 

Eat well!

Xixi,

Umami Nom

 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s