One of the things I love is crispy marinated tofu. It has great flavor. And if you fry it, it is even yummier. Yes, sure, it may negate some of the reasons you think you're eating tofu; but it is served with practically zero calorie Shirataki noodles, so you're compensating for calories there. :) Although my husband is often patient (just kidding, not entirely true) with my no animal protein cooking endeavors... I cannot get him to jump of this bandwagon. But that is fine with me. Its not like I can't make it for myself when he is out of town or working late. And that is exactly what I did here.
And to make things easier, I used my tofu marinade as a sauce for the broccoli and noodles.
12 oz package of extra firm tofu, cut into 1" cubes
2 16 oz packages Shirataki noodles
1 bundle broccolini
1/4 cup soy sauce
1/4 cup mirin (sweet cooking rice seasoning)
1 tbsp sesame oil
1 tbsp chili oil
1 tbsp rice wine vinegar
1 tbsp ginger paste
1 tbsp chili paste
1 tbsp oyster sauce
5 cloves of garlic
2-4 tbsp coconut oil, for frying
1. If your tofu isn't already cut into cubes, cut it into 1" cubes. Allow it to rest on some paper towels for a few minutes. You can also press on it gently with additional paper towels. The more water you can get out of extra firm tofu, the more it will absorb the marinade.
2. In a lidded container (one that you plan on marinating your tofu in), combine the soy sauce, mirin, sesame oil, chili oil, rice wine vinegar, ginger paste, chili paste, oyster sauce and minced garlic cloves.
3. Shake vigorously and add your tofu. Put the lid on and turn your container gently so that the marinade covers the tofu.
4. Return to the refrigerator and marinate for 2-4 hours.
5. Remove the tofu from the marinade, but don't dump the marinade. You will use it for flavor for your noodles.
6. In a sauté pan, add a few tbsp of coconut oil and allow it to melt. Once hot, add the tofu and crisp on all sides. (If your tofu isn't crisping after 4-5 minutes, some of the water from the tofu may be interfering. If this is happening, carefully drain all liquid from the pan and add a little more coconut oil.) Cook for 8-12 minutes, stirring only occasionally after the tofu has begun to brown and crisp.
7. Once cooked, transfer to a plate with a paper towel on it.
8. In the same pan, or in another while the tofu is cooking (if you enjoy dishes), add 1 tsp of coconut oil and the cut up broccolini. I basically just cut mine into 3thirds or quarters up the length of the stem. Cook for 2 minutes.
9. Drain and rinse your Shirataki noodles, adding them to the pan. Add the sauce from the marinade as well and cook for 3-4 more minutes. Add salt and pepper to taste. (I did.)
10. Plate your noodles and broccolini and top with the crispy fried tofu.