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Scrambled Tofu with Konjac Shirataki Noodle (Vegan, Gluten-free)

Using Carwari Organic Spicy Seasoning, you can minimise preparation time for this dish.

This dish is low in calories but delicious and filling.

To prepare this fluffy and scrambled tofu, freeze, then thaw and water in the tofu is squeezed out. Please put tofu in a freezer 2 days before of cooking.

2 serves


250-300g Silken or Slightly Firm Tofu

180g Konjak Noodle (or "Shirataki" Noodle) - rinsed and drained

70g Green Beans, wash & trim then cut into 2-3cm

70g Enoki Mushroom, remove woody stems and cut into 2-3cm



  1. Prepare the tofu. A night before of cooking, freeze the tofu without removing it from its package. (It allows tiny ice crystals to form inside of Tofu and make it porous.) Thaw overnight in a fridge. After it is completely thawed, remove the tofu from the package and squeeze out the water from the Tofu.

  2. Heat a frying pan over the high heat. Add Extra Virgin Sesame Oil and heat the oil until hot. Add Japanese Spicy Seasoning. Add Green Beans and fry for a minute. Then add Enoki mushroom and cook further a minute or two.

  3. Mix Tamari, Mirin and Cooking sake in a small bowl.

  4. Add the prepared tofu in the pan and pour the sauce mixture. Stir well.

  5. Add Konjac noodle and cook another 2 minutes or the tofu and konac are heated well. Stop the heat.

  6. Transfer to the serving plate. Sprinkle extra amount of Japanese Spicy Seasoning. Serve warm.


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