Weight Loss Tofu & Veggie Noodles
Weight Loss Tofu & Veggie Noodles
Ingredients
- 200 g tofu
- 200 g broccoli
- 100 g carrots
- 200 g zero carb noodles
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon minced garlic
- 1/2 teaspoon chili flakes
- 1/2 teaspoon onion powder
- 1/2 teaspoon ginger powder
- 100 ml water
- as needed cooking spray, or a small amount of oil
Instructions
- 1
Press 200g of tofu to remove excess water. This can be done by wrapping the tofu in paper towels or a clean kitchen towel and placing a heavy object on top for at least 15-20 minutes. Once pressed, cut the tofu into 1-inch cubes.
⏱️ 5 min
- 2
Place the tofu cubes in a medium-sized bowl. Add 2 tablespoons of soy sauce, 1 tablespoon of rice vinegar, 1 teaspoon of sesame oil, 1 teaspoon of minced garlic, 1/2 teaspoon of chili flakes, 1/2 teaspoon of onion powder, and 1/2 teaspoon of ginger powder to the bowl. Mix thoroughly to coat the tofu evenly with the marinade.
⏱️ 5 min
- 3
Chop 200g of broccoli into bite-sized florets. Chop 100g of carrots into small pieces, such as julienned strips or thin rounds.
⏱️ 5 min
- 4
Heat a large pan or skillet over medium-high heat. Spray it with cooking spray or add a small amount of oil. Once hot, add the marinated tofu to the pan in a single layer. Cook for 5-7 minutes, flipping occasionally, until the tofu is golden brown and slightly crispy on all sides.
⏱️ 7 min
- 5
Add the chopped broccoli and carrots to the pan with the cooked tofu. Pour in 100 ml of water.
⏱️ 1 min
- 6
Cover the pan with a lid and reduce the heat to medium. Let it simmer for 5 minutes, allowing the vegetables to steam and become tender-crisp.
⏱️ 5 min
- 7
Remove the lid. Add 200g of zero carb noodles to the pan. Stir everything together gently until well combined and the noodles are heated through.
⏱️ 2 min
- 8
Transfer the Weight Loss Tofu & Veggie Noodles to serving bowls. The dish is now ready to be served immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Weight Loss Tofu & Veggie Noodles
- 200 g tofu
- 200 g broccoli
- 100 g carrots
- 200 g zero carb noodles
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon minced garlic
- 1/2 teaspoon chili flakes
- 1/2 teaspoon onion powder
- 1/2 teaspoon ginger powder
- 100 ml water
- as needed cooking spray, or a small amount of oil
Instructions
- 1
Press 200g of tofu to remove excess water. This can be done by wrapping the tofu in paper towels or a clean kitchen towel and placing a heavy object on top for at least 15-20 minutes. Once pressed, cut the tofu into 1-inch cubes.
⏱️ 5 min - 2
Place the tofu cubes in a medium-sized bowl. Add 2 tablespoons of soy sauce, 1 tablespoon of rice vinegar, 1 teaspoon of sesame oil, 1 teaspoon of minced garlic, 1/2 teaspoon of chili flakes, 1/2 teaspoon of onion powder, and 1/2 teaspoon of ginger powder to the bowl. Mix thoroughly to coat the tofu evenly with the marinade.
⏱️ 5 min - 3
Chop 200g of broccoli into bite-sized florets. Chop 100g of carrots into small pieces, such as julienned strips or thin rounds.
⏱️ 5 min - 4
Heat a large pan or skillet over medium-high heat. Spray it with cooking spray or add a small amount of oil. Once hot, add the marinated tofu to the pan in a single layer. Cook for 5-7 minutes, flipping occasionally, until the tofu is golden brown and slightly crispy on all sides.
⏱️ 7 min - 5
Add the chopped broccoli and carrots to the pan with the cooked tofu. Pour in 100 ml of water.
⏱️ 1 min - 6
Cover the pan with a lid and reduce the heat to medium. Let it simmer for 5 minutes, allowing the vegetables to steam and become tender-crisp.
⏱️ 5 min - 7
Remove the lid. Add 200g of zero carb noodles to the pan. Stir everything together gently until well combined and the noodles are heated through.
⏱️ 2 min - 8
Transfer the Weight Loss Tofu & Veggie Noodles to serving bowls. The dish is now ready to be served immediately.
⏱️ 1 min