Skinny Veggie Tofu Stir Fry

This meatless meal is also delicious, nutritious, and satisfying!

Makes 4 servings

Skinny Veggie Tofu Stir Fry with Shirataki NoodlesIngredients
1 8 oz package Skinny Noodles Spaghetti
1 (14-16 oz) package extra firm tofu
1 Tbsp soy sauce
1 Tbsp cooking sake
2 Tbsp oyster sauce
1 Tbsp olive oil
3 cloves garlic, minced
5 - 6 C of your favorite vegetables (sliced) including onion, green onions, mushrooms, red peppers, carrots, broccoli florets, bean sprouts

Rinse Skinny Noodles, drain, rough cut to 6-8 inches and set aside. Rinse tofu, pat dry, cut into 1⁄2” cubes, set aside. Combine the sauces, sake and set aside. In a large skillet or wok, heat oil, stir in garlic and cook 1-2 minutes. Add all the veggies and stir fry for 2-3 minutes until slightly cooked. Add noodles and tofu to veggies and pour sauce over mixture and stir fry 3-4 minutes until veggies cook to desired tenderness. Do not over cook. Serve hot with brown rice if desired.

Per Serving: 150 calories, 5g fat, 14g carbohydrates, 4g fiber, 13g protein
Glycemic Load: 6
Weight Watchers PPV: 4

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Skinny Noodles Spaghetti
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What They're Saying

  • Had my first bag of the low carb angel hair pasta. It was pretty darn good (even my picky, carb-loving boyfriend said it was good!)...Overall a great success and it was the perfect day for it to come in since the rest of the family had spaghetti, for once I didn't feel left out. Thanks so much! - Jody, Glenn Dale, MD
  • Unbelievable. These are delicious, and as a diabetic, I'm thrilled I can start eating loads of pasta again. Regular folks will love it too...guilt-free pasta. Wow. This stuff isn't exactly like regular pasta, but it's pretty darn close...Try it in soups, and with marinara sauce. - Robert, Hollywood, CA

Skinny Noodles Preparation