Creamy Panang Tofu Shirataki Noodles

This delightful dish features silky shirataki noodles tossed in a creamy sauce made with Panang curry spice mix and tofu. It's a quick and satisfying meal that packs a flavorful punch without the need for coconut milk.

Steps

1. Rinse the shirataki noodles under cold water and drain well. 2. In a pan, heat olive oil over medium heat. Add cubed tofu and cook until golden brown on all sides, about 5-7 minutes. 3. Stir in the Panang curry spice mix and cook for an additional minute until fragrant. 4. Add the vegetable broth, almond butter, soy sauce, and lime juice. Stir until the almond butter is fully incorporated and the sauce is creamy. 5. Add the shirataki noodles to the pan, tossing to coat them in the creamy sauce. Cook for 2-3 minutes until heated through. 6. Season with salt and pepper to taste, and garnish with chopped cilantro if desired.

100g shirataki noodles 150g firm tofu, cubed 1 tbsp Panang curry spice mix 1/2 cup vegetable broth 2 tbsp almond butter 1 tbsp soy sauce 1 tsp lime juice 1 tsp olive oil Salt and pepper to taste Chopped cilantro for garnish (optional)