Shirataki noodles are my favorite quick and easy tofu incarnation. While the word “shirataki” might sound intimidating, shirataki noodles are really just noodles made out of tofu! They are essentially tasteless, and have a similar texture to regular or rice pasta.

Want more out of a noodle? Shirataki noodles can give you more! How about only 20 calories per serving, and only 3 grams of carbs! Brilliant.

While methods of preparation vary from Italian to Asian to any other cuisine that embraces the noodle, my favorite tofu shirataki recipe is simple, salty, sweet and speedy.  It can be eaten hot or cold, as a main dish or a side dish, and can be dressed up with any additional diced or julienne vegetables you have in the fridge.

Behold…

Tofu Shirataki Noodle Confetti

Shirataki Noodles at their finest!

Ingredients:

• 1 bag tofu shirataki noodles (I use House Foods)
• 1 bag “Rainbow Salad” (also known as broccoli slaw – basically like a slaw-style mix of julienne broccoli & cauliflower hearts, carrots & red cabbage
• About 1 TBSP oil (just enough to lightly saute veggies & noodles) – I like the flavor of peanut in this, but use whatever you have!

Sauce:

• 1/3 cup crunchy peanut butter
• 2 TBSP honey or agave nectar (might need to add a little more if using agave, as it’s not quite as powerful)
• 1 TBSP lime juice
• 1 TBSP soy sauce (I actually use Braggs Liquid Aminos to replace all my soy sauce)
• a couple sprinkles of sesame oil
• 2 TBSP rice vinegar (use a bit more as necessary to get sauce to desired consistency)

Garnish:

• Lime wedges
• Cilantro
• Chili Sauce (your favorite!)

Heat oil in a saute pan (or wok) over medium-high heat. While the oil is heating up, drain your noodles in a colander, and rinse them well. To get rid of the slightly mushroomy smell, simply microwave the noodles in a bowl for 1 minute, and then drain them one more time.

Make your sauce: simple mix everything together well with a fork! If you use natural PB & keep it in the fridge, it helps to microwave it for 30 seconds before you start mixing it up. Add additional rice vinegar if you need to, bringing the consistency of the sauce to about the consistency of honey mustard dressing – coats the fork, but not super thick.

Now add about half the bag of Rainbow Salad to the oil, and stir fry for about 2 minutes. Add the drained noodles and a couple sprinkles of soy sauce (at this point I sometimes add a little chili sauce,) and stir fry for another 2-3 minutes. Metal tongs are great to separate the noodles, as they can come out of the package a bit clumped together.

Once the veggies are tender-crisp and bright, and the shirataki noodles are heated through, transfer mixture to a large mixing bowl and add about half the remaining (raw) rainbow salad, as well as the sauce. Mix well (works best to mix with tongs.)

Serve with chili sauce; garnish with lime wedges, cilantro & additional raw rainbow salad if desired!

I love this salad, especially in the summer. It’s a great party dish too– I make a huge Greek feast, with this salad, pitas, hummus, baba ghanoush and tabbouleh, and fresh figs for dessert. And now I’m hungry.

You’ll notice that I throw out lots of options to change up this recipe based on what you have on hand/ your tastes. Feel free to change it even more… be fearless with your tofu and you will be rewarded.

Greek Salad with Marinated Tofu “Feta”

Ingredients

* 12 ounces firm tofu, cubed and drained
* 1 cup canned garbanzo beans (cannellini beans are great too), drained and rinsed
* 1/2 cup Kalamata olives (or any good olive), pitted and sliced
* 1/2 cup parsley springs, chopped (sub basil if you feel like it)
* 1/2 medium red onion, peeled and sliced
* 2 large tomatoes, diced (sometimes I use sun-dried)
* 1 small cucumber, seeded and diced
* any other veggies you feel like adding, such as chopped zucchini, celery, red bell pepper, etc

Dressing (sometimes I double this… can you really have too much dressing?? You can always use any extra as a dressing for another salad, or to marinate tofu and/or veggies for the grill.)

* 1/3 cup extra virgin olive oil
* 2 tablespoons red wine vinegar (or try 1 T white wine or rice vinegar with 1 T balsamic, or you could just swap out lemon juice for the vinegar)
* 2 garlic cloves, minced
* 1 teaspoon Dijon mustard
* 2 teaspoons honey
* 1 tablespoon dried oregano
* 1 teaspoon cayenne pepper
* 1/2 teaspoon salt or Braggs Liquid Aminos
* 1/4 teaspoon pepper

Preparation

1. Place the “ingredients” in a large salad bowl; mix.
2. Combine the “dressing” a mixing bowl, and pour over the salad. Toss; marinate at least an hour, but I prefer overnight.
3. Enjoy!

These tofu noodles are more along the lines of Italian linguine than Japanese-style tofu noodles, but they are exceptionally delicious. Gluten-free and fabulous. Serve with any pasta sauce, pesto, or even just some olive oil, lemon juice, parsley, sea salt and cracked pepper.

Tofu Noodles

Ingredients

* 1/2 cup extra-firm tofu, drained
* 1/2 cup rice flour
* 1/4 cup soy flour
* 1/2 teaspoon sea salt, plus some for water
* 1 tablespoon olive oil, plus some for water
* Water
* Optional mix-ins: 1-3 tablespoons of anything you would put in homemade pasta~ herbs, seasonings, poppy seed, etc

Method

In a small bowl, crumble tofu. Add rice and soy flours and mix-ins and mix with a fork. Add olive oil and salt; mix. Add water, 1 tablespoon at a time, until mixture forms a dough.

Turn out dough onto a lightly floured counter top or cutting board. Knead briefly, form into a ball and flatten into a disk. Wrap dough in wax paper and refrigerate for at least 30 minutes, up to overnight.

Before cooking the noodles, have a pot of boiling water ready (add some olive oil and salt to keep noodles from sticking).

Remove dough from fridge; place on floured surface. With a rolling pin, roll out to 1/4 inch thick; cut into strips with a knife or pizza cutter. Carefully life noodles with a metal spatula/knife and place in boiling water. Cook for 3-4 minutes (DON’T OVERCOOK!!!)

When tender, drain noodles, sprinkle with olive oil and sea salt, and top with your favorite pasta sauce!

4 servings