Healthy Recipes Ingredients Healthy Pasta and Noodle Recipes Healthy Noodle Recipes Shirataki Noodles with Tofu & Veggies Be the first to rate & review! 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. By Ali Ramee Ali Ramee 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. EatingWell's Editorial Guidelines Updated on September 18, 2023 Reviewed by Dietitian Emily Lachtrupp, M.S., RD Reviewed by Dietitian Emily Lachtrupp, M.S., RD 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. EatingWell's Editorial Guidelines Tested by Learn more about our food philosophy and nutrition parameters." tabindex="0" data-inline-tooltip="true"> EatingWell Test Kitchen Tested by EatingWell Test Kitchen The EatingWell Test Kitchen is comprised of a group of culinary professionals who develop and test our recipes. Our recipes go through a rigorous process, which includes testing by trained recipe testers, using different equipment (e.g., gas and electric stoves) and a variety of tools and techniques to make sure that it will really work when you make it at home. Testers shop major supermarkets to research availability of ingredients. Finally, a Registered Dietitian reviews each recipe to ensure that we deliver food that's not only delicious, but adheres to our nutrition guidelines as well. Learn more about our food philosophy and nutrition parameters. Meet the EatingWell Test Kitchen Rate PRINT Share Trending Videos Close this video player Photo: Photographer: Jen Causey, Food Stylist: Emily Nabors Hall Active Time: 25 mins Total Time: 25 mins Servings: 6 Nutrition Profile: Nut-Free Dairy-Free Healthy Pregnancy Vegetarian Egg-Free Jump to Nutrition Facts Ingredients 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 Directions 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. Tip 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. Originally appeared: EatingWell.com, April 2023 Rate It Print Nutrition Facts (per serving) 185 Calories 11g Fat 14g Carbs 10g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Serving Size generous 1 cup Calories 185 % Daily Value * Total Carbohydrate 14g 5% Dietary Fiber 5g 18% Total Sugars 5g Added Sugars 4g 8% Protein 10g 20% Total Fat 11g 14% Saturated Fat 1g 5% Vitamin A 2359IU 47% Vitamin C 38mg 42% Vitamin E 1mg 4% Folate 10mcg 3% Vitamin K 24mcg 20% Sodium 430mg 19% Calcium 189mg 15% Iron 4mg 22% Magnesium 7mg 2% Potassium 62mg 1% 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. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved