Shiitake Shirataki Noodles with Tofu and Broccoli

Combine stock, Tamari, rice vinegar, erythritol, and salt to taste in a small bowl. Stir until erythritol and salt dissolve. Combine garlic, ginger, and pepper flakes in another bowl.

Bring a large saucepan or pot of water to a boil, add salt to taste and broccoli. Boil broccoli until tender crisp, about 1 minute, then use a skimmer to remove broccoli and transfer to a bowl of cold water. After broccoli has cooled, drain in a colander, then on paper towels. Drain shirataki noodles and toss with 2 teaspoons sesame oil.

Heat a large flat-bottomed wok over high heat until a drop of water evaporates within a second or two when added. Addl ½ tablespoon of the oil over the surface of the work and add tofu. Stir-fry 1 to 2 minutes, until it begins to color, and remove to a plate. Add remaining oil and garlic, ginger and chile. Stir-fry for no more than 10 seconds and add mushrooms. Stir-fry for 1 minute and add broccoli and the light parts of the scallions. Stir-fry for 1 to 2 minutes. Add the shirataki noodles, tofu and the stock mixture. Reduce heat to medium and stir-fry 1 to 2 minutes. Add cilantro and the dark green part of the scallions, stir-fry another 30 seconds to a minute, until well combined, and serve.