Keto Bowl With Konjac Noodles And Peanut Sauce
Eazy and delicious vegan keto recipe rich inprotein.
Equipment
- 1 knife
- 1 coated pan
- 1 pot
Ingredients
- 300 g Tofu
- 1 clove of garlic
- 20 ginger
- 35 ml Soy sauce
- 10 ml Rice vinegar
- 1 Shallot
- 200 g Mushrooms
- 200 g broccoli
- 3 tbsp sesame oil
- 50 g Peanut butter
- 50 ml coconut milk
- 400 g Konjac noodles
- 1 tbls black sesame
- salt and Pepper
Instructions
- Cut tofu into eight slices. Peel and very finely chop garlic and ginger—mix garlic, ginger, 30 ml soy sauce, and rice vinegar. Marinate tofu with it and let it marinate for 20 minutes.
- Meanwhile, peel and chop the shallot. Clean mushrooms. Wash broccoli and divide into florets. Fry shallot and mushrooms in heated oil for 5-8 minutes over medium heat. Season with salt and pepper. Cook broccoli in salted water. Remove and drain.
- For the peanut sauce, place peanut butter and coconut milk in a saucepan and heat—season with cayenne pepper and remaining soy sauce.
- Remove mushrooms from the pan—Fry the tofu in it for 4 minutes.
- Rinse konjac spaghetti thoroughly and cook in boiling salted water for 2 minutes. Drain. Arrange mushroom mix with broccoli, konjac spaghetti, and tofu. Drizzle with the peanut sauce. Serve Keto Bowl sprinkled with sesame seeds.
Notes
Nutritional values in 1 serving:
| Protein | 42 g (43 {23a935e40810e147a9f2406802bc54b2b4fd42064446c8b6538bcc40c333c187}) |
| Fat | 44 g (38 {23a935e40810e147a9f2406802bc54b2b4fd42064446c8b6538bcc40c333c187}) |
| Carbohydrates | 10 g (7 {23a935e40810e147a9f2406802bc54b2b4fd42064446c8b6538bcc40c333c187}) |
| Added sugar | 0 g (0 {23a935e40810e147a9f2406802bc54b2b4fd42064446c8b6538bcc40c333c187}) |
| dietary fiber | 13 g (43 {23a935e40810e147a9f2406802bc54b2b4fd42064446c8b6538bcc40c333c187}) |