Teriyaki Tofu over Shirataki Noodles

 

I have a lot of travel scheduled this month so I have been a bit lax in stocking my fridge. That said, I always have tofu and shirataki noodles on hand so this recipe was a cinch to whip up last evening when I needed a quick meal. Added bonus - low carb & low fat!

 

Ingredients:

 

1 block of tofu
1 bag shirataki noodles

 

Teriyaki Marinade:
 

1/4 cup low-sodium soy sauce

2 tablespoons brown sugar

2 tablespoons dry sherry

2 tablespoons rice vinegar

2 garlic cloves, crushed with a garlic press or minced

1 teaspoon finely grated fresh ginger

1 teaspoon red pepper flake

 Combine all ingredients to make the teriyaki sauce.

 

Drain, press, and cube a block of tofu. I wrapped the block of tofu in paper towels and place a firm cutting board with a few canned goods on top for 30 min to drain/press the tofu.
 

 Marinate the tofu in the teriyaki for at least 1 hour. Line a baking sheet with tinfoil and preheat oven to 375 degrees. Place tofu pieces on baking sheet and bake for 35 minutes, shaking tray a few times during the cooking to loosen. Reserve the remaining marinade. Drain the shirataki noodles and microwave for 1 minute. Drain again. Add 1 tbps of the remaining marinade to the noodles and combine. Add tofu and sprinkle with sesame seeds. I added some sriracha to mine as well.