Ingredients:

Noodles:

• 1 cup toasted white sesame seeds

• 2 tablespoons olive oil

• 1 package shirataki noodles

• ½ zucchini

• ½ squash

• ½ bell pepper

• ¼ cabbage

• 1 inch ginger

• ½ teaspoon chili-garlic sauce

• ½ teaspoon garlic powder

• 2 tablespoons soy sauce

• cooking oil (I used sesame)

Tofu:

• ½ package extra firm tofu (I only used ½ because I also used silken tofu in my recipe)

• 1 tablespoon cornstarch

• 2 teaspoons soy sauce

• 2 tablespoons hoisin sauce

Recipe:

1. Drain the water out of your tofu. Take the tofu out of the package and cut it in half horizontally. Take the water out by wrapping each half in paper towels and putting a plate on top of each block of wrapped tofu. Leave this anywhere from 15-20 minutes.

2. Mix in the hoisin sauce, corn starch, and soy sauce into a bowl and preheat your oven to 375 degrees.

3. Once the tofu is drained, cut them into small cubes and toss them in your mixture.

4. Line them up on your baking sheet and drizzle soy sauce on top. Cook your tofu for 15 minutes and set to the side.

Next you’re going to make tahini. Homemade tahini is super easy to make! If you only have raw sesame seeds at home, the process of roasting them is pretty easy. You can either roast them in a pan or in an oven.

1. Once you’ve roasted your sesame seeds, add the seeds and the olive oil to a blender or food processor.

2. Blend these two together until it creates a creamy paste. If it is not forming into a paste, add some oil or water to the mixture until you get a thick but smooth consistency and set aside.

Next you’re going to make your noodles. The worst part about these noodles is that they have a fishy smell when you open the package.

1. Add your noodles in a colander and thoroughly rinse. Now you’re going to transfer your noodles into a bowl and add ½ tablespoon of lime juice. lemon juice, OR apple cider vinegar.

2. Mix these noodles around with your hands so that it is easily spread throughout the noodles. After about two minutes, put the noodles back into the colander and rinse thoroughly, again.

3. Now, cook your noodles according to the package. Most likely they will tell you to boil the noodles for 2-3 minutes.

Now you’re ready to put it all together.

1. Chop your zucchini, squash, bell pepper, and cabbage into thin long slivers.

2. Heat up a medium pot and heat up your sesame oil. Grate your ginger and add this and your chopped veggies into the pan.

3. Sauté your veggies for about five minutes. Usually we add in noodles at the end, but with shirataki noodles it’s better to add them while you’re sautéing them.

4. So, add in your noodles and combine with the veggies. Cook this for three minutes and mix in your chili-garlic sauce, garlic powder, soy sauce, and two tablespoons of the tahini.

5. After another three minutes, lower your heat, and add more tahini if needed. Top with your tofu and enjoy!