Boil the konjak noodles in lightly salted water for about 10 minutes. Meanwhile cut carrots into strips.
Divide the broccoli into bite-sized pieces and lightly sauté with the carrots in a pan with a little water.
Slice the mushrooms and brown them with the cubed tofu, chopped onion and garlic clove in a separate pan.
Add tomato paste, erythritol sugar, sesame seeds and soy sauce. If necessary, dilute with a few tablespoons of water.
Season with salt and pepper. Finally, add the sautéed vegetables and pasta to the pan.
Stir and serve, garnished with the sesame seeds and herbs, and drizzle with the juice from the lime. Enjoy!