Rinse the shirataki noodles very thoroughly in a sieve under cold water and drain well. This makes the smell of the brine much milder.
Cut the smoked tofu into small cubes. Divide the broccoli into small florets, slice the pepper into strips and finely chop the garlic and ginger.
Heat the sesame oil in a wok or large frying pan and fry the smoked tofu until crispy all over. Add the garlic and ginger and fry for just a moment.
Add the broccoli and pepper to the pan and stir-fry until the veg is tender-crisp. It should keep its colour and still have some bite.
Add the shirataki noodles, toss with the soy sauce and stir-fry everything together for 2–3 min so the noodles take on the flavour.
To serve, sprinkle with toasted sesame seeds and plate up straight away while hot.
Good to know
When it needs to be quick but should still taste like a proper meal, this dish is worth its weight in gold. Warm, savoury and pleasantly light – without being boring.
Swaps
Smoked tofu → tempeh (more fibre, slightly stronger flavour); sesame oil → olive oil (more monounsaturated fats); soy sauce → tamari (gluten-free alternative with similar nutritional values); red pepper → courgette (milder, mostly water, also brings fibre)
Allergens
Contains soya, sesame and gluten (soy sauce; gluten-free with tamari). Suits children well if mildly seasoned, and during pregnancy it's no concern with fresh, well-heated ingredients.
