Shirataki Noodle Stir-Fry with Tofu and Bok Choy

Name: Shirataki Noodle Stir-Fry with Tofu and Bok Choy
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 14 oz block (397 g) extra-firm tofu, drained, pressed 10 minutes, and cut into ¾-inch (2 cm) cubes; 16 oz (2 packages of 8 oz) (454 g) shirataki noodles (fettuccine or spaghetti style), drained, rinsed under cold running water for 2 minutes, and cut a few times with scissors into shorter lengths; 12 oz (about 4 small heads) (340 g) baby bok choy, trimmed, halved or quartered lengthwise, rinsed well, and dried; 2 tbsp (30 ml) neutral oil such as avocado or canola; 1 tbsp (6 g) fresh ginger, peeled and finely grated; 2 cloves (8 g) garlic cloves, minced; 3 whole (45 g) scallions, thinly sliced, white and green parts separated; 3 tbsp (45 ml) tamari; 1 tbsp (15 ml) mirin; 1 tbsp (15 ml) unseasoned rice vinegar; 2 tsp (10 ml) toasted sesame oil; 2 tbsp (30 ml) water; 1 tbsp (9 g) toasted sesame seeds; red pepper flakes or togarashi, to taste (optional)

From the MyKitchenBank Kitchen

A light, savory Japanese-inspired stir-fry of seared extra-firm tofu, crisp-tender bok choy and rinsed, dry-fried shirataki noodles, tossed in a gingery tamari-mirin sauce. Ready in about 30 minutes and low in carbs.

Prep: 15 min
Cook: 15 min
Wait: 10 min
Total: 40 min
Makes: 2 generous main-course servings (about 3 cups each)

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Ingredients

2 servings

14 oz block (397 g) extra-firm tofu, drained, pressed 10 minutes, and cut into ¾-inch (2 cm) cubes
16 oz (2 packages of 8 oz) (454 g) shirataki noodles (fettuccine or spaghetti style), drained, rinsed under cold running water for 2 minutes, and cut a few times with scissors into shorter lengths
12 oz (about 4 small heads) (340 g) baby bok choy, trimmed, halved or quartered lengthwise, rinsed well, and dried
2 tbsp (30 ml) neutral oil such as avocado or canola
1 tbsp (6 g) fresh ginger, peeled and finely grated
2 cloves (8 g) garlic cloves, minced
3 whole (45 g) scallions, thinly sliced, white and green parts separated
For the sauce
3 tbsp (45 ml) tamari
1 tbsp (15 ml) mirin
1 tbsp (15 ml) unseasoned rice vinegar
2 tsp (10 ml) toasted sesame oil
2 tbsp (30 ml) water
To finish
1 tbsp (9 g) toasted sesame seeds
red pepper flakes or togarashi, to taste (optional)

Equipment (6)

12-inch (30 cm) nonstick skillet or wok
Fine-mesh strainer or colancer
Small bowl for the sauce
Clean kitchen towel or paper towels for pressing tofu
Spatula or wok spatula
Cutting board and sharp knife

Steps

Before you start

Press the tofu for at least 10 minutes (step 1) so it sears instead of steaming.
Shirataki noodles come packed in a liquid with a fishy odor. Rinsing well and dry-frying them removes the smell and the excess water, so don't skip those steps.
Have everything chopped and the sauce mixed before you turn on the heat; stir-frying moves fast.
Use tamari labeled gluten-free if you need this recipe to be gluten-free.

1
Press the tofu
- Wrap the block of tofu in a clean kitchen towel or several paper towels.
- Set it on a plate and place a heavy skillet or a few cans on top.
- Press for 10 minutes, then cut into ¾-inch (2 cm) cubes.
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Ready when: The towel is damp and the tofu feels firmer
Tip: Don't press so hard that the block crumbles; steady weight is enough.
2
Rinse the noodles
- Open the shirataki packages over a fine-mesh strainer in the sink.
- Rinse the noodles under cold running water for 2 full minutes, tossing them with your hands.
- Shake well, then snip a few times with kitchen scissors so the strands are about 6 inches (15 cm) long.
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Ready when: The packing smell is mostly gone and the noodles feel clean, not slimy
Tip: Rinsing is what removes the fishy odor, so don't cut it short.
3
Mix sauce and prep
- In a small bowl, stir together the tamari, mirin, rice vinegar, toasted sesame oil and water.
- Grate the ginger, mince the garlic, slice the scallions (keeping whites and greens separate), and trim and halve the bok choy.
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Ready when: The sauce looks evenly mixed
Tip: Dry the bok choy well after rinsing so it doesn't spatter in the hot pan.
4
Dry-fry the noodles
- Heat a 12-inch (30 cm) nonstick skillet or wok over medium-high heat for 1 minute with no oil.
- Add the rinsed noodles and stir constantly for 3 to 4 minutes, letting the water steam off.
- Transfer the noodles to a plate.
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Ready when: The noodles squeak against the pan, look slightly translucent, and no water pools in the pan
Tip: Dry noodles absorb sauce better and won't water down the stir-fry.
5
Sear the tofu
- Return the pan to medium-high heat and add 1 tablespoon of the neutral oil.
- Add the tofu in a single layer and cook undisturbed for 2 minutes, then turn and cook, flipping every 1 to 2 minutes, for 5 to 6 minutes total.
- Move the tofu to a plate.
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Ready when: All sides are golden brown and the cubes release easily from the pan
Tip: If the tofu sticks, wait another 30 seconds; it releases once a crust forms.
6
Cook the bok choy
- Add the remaining 1 tablespoon oil to the pan over medium-high heat.
- Add the bok choy cut-side down and cook for 2 minutes without moving, until browned.
- Flip, add 1 tablespoon of water from the sauce bowl's measured portion or a splash of fresh water, cover and steam for 1 to 2 minutes.
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Ready when: The stems are crisp-tender when pierced with a knife tip and the leaves are bright green and wilted
Tip: Don't overcook; bok choy stems turn limp and stringy quickly.
7
Add the aromatics
- Push the bok choy to one side.
- Add the scallion whites, ginger and garlic to the empty space and stir for 30 seconds.
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Ready when: The kitchen smells fragrant and the garlic is pale gold, not brown
Tip: Lower the heat if the garlic browns quickly; burnt garlic turns bitter.
8
Toss with sauce
- Return the noodles and tofu to the pan.
- Pour in the sauce and toss for 1 to 2 minutes over medium-high heat, until the sauce bubbles and clings lightly to the noodles.
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Ready when: The sauce is reduced to a glossy coating and everything is steaming hot
Tip: Taste and add a splash more tamari if you want it saltier.
9
Finish and serve
- Turn off the heat.
- Sprinkle with the scallion greens and sesame seeds, and add red pepper flakes if you like.
- Serve immediately in warm bowls.
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Tip: Serve right away; shirataki releases water as it sits.

Good to know

Tips

Dry-frying the noodles is the key step for good texture; skipping it leaves a watery sauce.
Use a nonstick pan or well-seasoned wok so the tofu browns without sticking.
Don't crowd the pan; sear tofu in two batches if it doesn't fit in a single layer.
Add a teaspoon of cornstarch mixed into the sauce if you prefer a thicker glaze.

Make ahead

You can press and cube the tofu, mix the sauce, and chop the vegetables up to 1 day ahead; store each in the fridge in separate containers. Rinse and dry-fry the noodles just before cooking.

Storage & reheating

Room temperature: up to 2 hours. Fridge: up to 3 days in an airtight container. Freezer: not recommended, as shirataki and tofu turn rubbery. Reheat in a nonstick skillet over medium heat for 3 to 4 minutes, adding a splash of water, until hot.

Substitutions

tamari → low-sodium soy sauce. Not gluten-free; use 2½ tablespoons and taste before adding more.
mirin → 1 teaspoon honey or maple syrup plus 2 teaspoons water. Gives similar sweetness without the rice-wine flavor.
baby bok choy → napa cabbage or broccolini. Cut napa into 1-inch strips and cook 2 minutes; broccolini needs 3 to 4 minutes.
extra-firm tofu → cooked shrimp or sliced chicken breast. Cook chicken to 165°F (74°C) before adding to the noodles.