Ingredients
4
4 servings
- •2 (7 ounce) packages shirataki noodles, drained
- •1 tablespoon vegetable oil
- •1 (12 ounce) package tofu, cut into chunks
- •¼ cup reduced-sodium soy sauce
- •½ cup lemon juice
- •¼ cup white sugar
- •2 tablespoons peanut butter
- •1 tablespoon sriracha hot sauce
- •2 eggs
- •1 (4.5 ounce) can mushrooms
- •½ cup chopped cashews, divided
- •1 cup bean sprouts
- •1 lime, cut into wedges
Instructions
- Place shirataki noodles in a bowl of hot water; set aside.
- Heat oil in a skillet over medium heat; cook and stir tofu until lightly browned and cooked through, 5 to 10 minutes. Transfer tofu to a plate, keeping skillet over heat.
- Whisk soy sauce lemon juice, sugar, peanut butter, and sriracha sauce together in a small microwave-safe bowl; heat in microwave until peanut sauce is melted and smooth, about 20 seconds. Stir well.
- Cook and stir eggs in the hot skillet until cooked through and scrambled, about 5 minutes. Mix mushrooms and tofu into eggs; add 1/2 of the peanut sauce and mix well.
- Drain shirataki noodles and add to egg mixture; pour in the remaining peanut sauce. Sprinkle 1/4 cup cashews into tofu-noodle mixture and mix well. Reduce heat to medium-low and simmer until sauce thickens, 5 to 7 minutes.
- Transfer tofu-noodle mixture to a serving bowl and top with remaining cashews, bean sprouts, and lime wedges.
Nutritional Facts
Per 4 servings
- Calories: 363
- Carbohydrate: 32g
- Fat: 22g
- Fiber: 6g
- Protein: 17g
- Sugar: 17g
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