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.

Ali Ramee is a recipe developer and food stylist for Dotdash Meredith. A College of Charleston graduate with a communications major, Ali began her culinary career in the kitchens of chef Hugh Acheson in her hometown of Savannah, Georgia. After an internship with America's Test Kitchen in Boston, Ali moved to San Francisco to continue her culinary education in some of the top tier restaurants in the city, like Flour & Water and Petit Crenn. Ali began working as a food stylist and recipe developer for the meal kit company Sun Basket before making the move to Dotdash Meredith Food Studios.

Emily Lachtrupp is a registered dietitian experienced in nutritional counseling, recipe analysis and meal plans. She's worked with clients who struggle with diabetes, weight loss, digestive issues and more. In her spare time, you can find her enjoying all that Vermont has to offer with her family and her dog, Winston.

4 scallions, trimmed

2 heads baby bok choy, trimmed

2 tablespoons lower-sodium soy sauce

1 - 2 tablespoons sambal oelek (see Tip)

1 tablespoon hoisin sauce

1 tablespoon toasted sesame oil

1 tablespoon rice vinegar

1 tablespoon honey

¼ teaspoon salt

2 tablespoons canola oil or other neutral oil, divided

1 (16-ounce) package firm tofu, patted dry and cubed (1-inch)

1 (2-inch) piece fresh ginger, cut into thin matchsticks

3 cloves garlic, minced

2 (7 ounce) packages shirataki noodles, rinsed

1 (8 ounce) package shredded coleslaw mix

Cut white and light green scallion parts into 2-inch pieces. Thinly slice dark green scallion tops and set aside for garnish. Slice white bok choy parts crosswise 1/4-inch thick; leave leafy green bok choy parts whole.

Combine soy sauce, sambal oelek, hoisin, sesame oil, vinegar, honey and salt in a small bowl; whisk to mix well.

Heat 1 tablespoon canola oil in a large nonstick skillet or wok over medium-high heat. Add tofu; cook, stirring occasionally, until golden brown, about 6 minutes. Transfer to a plate. Do not wipe the pan clean.

Add the remaining 1 tablespoon canola oil, ginger, garlic and the white bok choy slices and white and light green scallion pieces to the pan. Cook over medium-high heat, stirring occasionally, until lightly browned and softened, about 4 minutes. Add noodles, coleslaw mix and the green bok choy parts, the tofu and the soy sauce mixture; cook, stirring often, until the bok choy leaves are wilted, the noodles are coated and the sauce is slightly absorbed, about 2 minutes. Garnish with the reserved sliced scallions.

Sambal oelek is a thick Indonesian condiment made with chiles, vinegar and salt that adds a spicy kick to this dish. Find it in well-stocked grocery stores or specialty Asian grocery stores. Use the rest of that jar in stir-fries, noodle dishes or in place of your favorite hot sauce.

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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