Shirataki Noodle Recipes
Grilled Tofu and Chicken with Tofu Shirataki
Recipe type: Chicken Dishes
Prep time:
Cook time:
Total time:
Ingredients
- 8 ounces extra-firm tofu
- 2 (8-ounce) boneless, skinless, chicken breasts
- 2 tablespoons peanut oil, plus more for brushing
- Salt and freshly ground pepper
- 2 shallots, finely chopped
- 2 cloves garlic, finely chopped
- 1 tablespoon ancho chili powder
- ¼ cup tamarind paste, reconstituted in ¼ cup water
- ¼ cup rice vinegar
- 2 tablespoons fish sauce
- 2 tablespoons brown sugar ¼ cup creamy peanut butter
- 1 package Tofu Shirataki Noodles
- ¼ cup thinly sliced green onion
- ¼ cup chopped cilantro leaves
- 4 ounces bean sprouts
- ¼ cup cashews, toasted and coarsely chopped
- 2 limes, halved and grilled
Instructions
- Drain and rinse Shirataki Noodles very well. Place on paper towels to dry and set aside.
- Heat grill to high. Brush both sides of tofu and chicken with oil and season with salt and pepper.
- Grill the tofu on each side for 2 to 3 minutes or until slightly charred, remove, and cut into thin slices.
- Grill the chicken for 4 minutes per side or until slightly charred and just cooked through, remove, and cut into thin slices.
- Meanwhile, heat 2 tablespoons of oil in a medium saucepan on the grates of the grill or side burner on the grill.
- Add the shallots and garlic and cook until soft.
- Add the ancho powder and cook for 10 seconds.
- Add the tamarind mixture, vinegar, fish sauce, brown sugar, and peanut butter and bring to a boil.
- Place the Tofu Shirataki Noodles, tofu, and chicken in a large bowl.
- Pour the boiling sauce over the noodles and toss gently until until combined.
- Fold in the green onion, cilantro, and bean sprouts and top with the chopped nuts.
- Serve with grilled limes on the side.
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