Keto Bowl with Konjac Noodles and Peanut Sauce

Ingredients

• 300 g Tofu
• 1 clove garlic
• 20 g Ginger
• 35 ml soy sauce
• 10 ml rice vinegar
• 1 Shallot
• 200 g mushrooms
• 200 g broccoli
• 3 tbsp Sesame oil
• Salt
• ground pepper
• 50 g peanut butter
• 50 ml coconut milk
• 400 g konjac noodles
• 1 tsp black sesame seeds

Instructions

1. 1.

   Slice the tofu into 8 pieces. Peel and finely mince the garlic and ginger. Mix the garlic, ginger, 30 ml soy sauce, and rice vinegar; marinate the tofu in this mixture for 20 minutes.

2. 2.

   Meanwhile, peel and dice the shallot. Clean the mushrooms. Wash the broccoli and cut into florets. Heat 1 tbsp oil in a pan and sauté the shallot and mushrooms for 5–8 minutes over medium heat. Season with salt and pepper. Boil the broccoli in salted water for 3 minutes, then drain.

3. 3.

   For the peanut sauce, combine peanut butter and coconut milk in a pot and warm. Season with cayenne pepper and the remaining soy sauce.

4. 4.

   Remove the mushrooms from the pan. Heat the remaining oil in the same pan and cook the tofu on both sides for 4 minutes each over medium heat.

5. 5.

   Rinse the konjac noodles thoroughly and boil them in salted water for 2 minutes, then drain. Arrange the mushroom mix with broccoli, konjac noodles, and tofu on a plate. Drizzle with the peanut sauce and sprinkle with sesame seeds before serving.