tofu shirataki noodles
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!
