Shiritaki Tofu Stir Fry Lunch

Savannah and I made lunch the other day.


She scrambled up shiritaki noodles, tofu and daikon in a frying pan with water. These shiritaki noodles tasted just like regular pasta noodles but only better because they have a slippery texture. They are made from the root of an Asian plant called Konjac.

I added some cantaloupe, pineapple, ketchup and steamed broccoli.


I also made sweet potato pieces (my favorite!) and a mustard dipping sauce for the tofu made from mustard and balsamic vinegar. It is a great salad dressing or dipping sauce, but only if you like the taste of mustard!

Oh, and I have been using chopsticks straight for about 3 days now. Getting my chopstick skills on…practice makes perfect right? 🙂

❤ Sierra


One thought on “Shiritaki Tofu Stir Fry Lunch

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s