Shirataki noodles with ginger miso sauce

Ingredients for 2 servings:

• 200 shirataki noodles
• 200 g smoked tofu
• 100 g broccoli
• 100 g mushrooms, brown
• 100g edamame
• 3 spring onions
• ½ bunch coriander
• 2 tbsp sesame seeds
• 2 tbsp soy sauce
• 1 tsp cornstarch
• vegetable oil
• Salt
• 4 tbsp soy sauce
• 2 tbsp miso paste
• 2 tbsp sesame oil
• 2 tbsp lime juice
• 1 tbsp agave syrup
• 1 tbsp ginger powder
• 1 tsp chili flakes
• 2 garlic cloves

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

vegan and quick to prepare

Dry the tofu with a kitchen towel, cut into cubes, place in a bowl, and mix in the starch. Rinse the noodles under running water and set aside to drain. Slice the mushrooms and spring onions, and finely chop the cilantro. Finely chop the garlic cloves and thoroughly mix with the remaining sauce ingredients. Sauté the broccoli and edamame until the broccoli is cooked but still firm to the bite. Heat a little vegetable oil in a large pan or wok and fry the tofu for 10 minutes until crispy on all sides. Deglaze with the soy sauce and set aside. In the same pan, fry the mushrooms and season lightly with salt. After two minutes, add the broccoli, spring onions, and edamame and fry for three minutes. Stir in the noodles and fry everything together for another three minutes. Then stir in the sauce and tofu, divide everything between two bowls, and garnish with the cilantro and sesame seeds.