Ingredients

• 2 (7 ounce) packages shirataki noodles, drained
• 1 tablespoon vegetable oil
• 1 (12 ounce) package tofu, cut into chunks
• 1/4 cup reduced-sodium soy sauce
• 1/2 cup lemon juice
• 1/4 cup white sugar
• 2 tablespoons peanut butter
• 1 tablespoon sriracha hot sauce
• 2 eggs
• 1 (4.5 ounce) can mushrooms
• 1/2 cup chopped cashews, divided
• 1 cup bean sprouts
• 1 lime, cut into wedges

Instructions

1. Place shirataki noodles in a bowl of hot water; set aside.
2. Heat oil in a skillet over medium heat; cook and stir tofu until lightly browned and cooked through, 5 to 10 minutes. Transfer tofu to a plate, keeping skillet over heat.
3. Whisk soy sauce lemon juice, sugar, peanut butter, and sriracha sauce together in a small microwave-safe bowl; heat in microwave until peanut sauce is melted and smooth, about 20 seconds. Stir well.
4. Cook and stir eggs in the hot skillet until cooked through and scrambled, about 5 minutes. Mix mushrooms and tofu into eggs; add 1/2 of the peanut sauce and mix well.
5. Drain shirataki noodles and add to egg mixture; pour in the remaining peanut sauce. Sprinkle 1/4 cup cashews into tofu-noodle mixture and mix well. Reduce heat to medium-low and simmer until sauce thickens, 5 to 7 minutes.
6. Transfer tofu-noodle mixture to a serving bowl and top with remaining cashews, bean sprouts, and lime wedges.