Grilled Tofu and Chicken with Tofu Shirataki

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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
  1. Drain and rinse Shirataki Noodles very well. Place on paper towels to dry and set aside.
  2. Heat grill to high. Brush both sides of tofu and chicken with oil and season with salt and pepper.
  3. Grill the tofu on each side for 2 to 3 minutes or until slightly charred, remove, and cut into thin slices.
  4. Grill the chicken for 4 minutes per side or until slightly charred and just cooked through, remove, and cut into thin slices.
  5. Meanwhile, heat 2 tablespoons of oil in a medium saucepan on the grates of the grill or side burner on the grill.
  6. Add the shallots and garlic and cook until soft.
  7. Add the ancho powder and cook for 10 seconds.
  8. Add the tamarind mixture, vinegar, fish sauce, brown sugar, and peanut butter and bring to a boil.
  9. Place the Tofu Shirataki Noodles, tofu, and chicken in a large bowl.
  10. Pour the boiling sauce over the noodles and toss gently until until combined.
  11. Fold in the green onion, cilantro, and bean sprouts and top with the chopped nuts.
  12. Serve with grilled limes on the side.

Baby Bok Choy with Cashews and Shirataki Noodles

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Baby Bok Choy with Cashews and Shirataki Noodles
Recipe type: Vegetarian
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 2 tablespoons olive oil
  • 1 cup chopped green onions, including green ends
  • 3 cloves garlic, chopped
  • 1 pound baby bok choy
  • ½ teaspoon dark sesame oil
  • Salt
  • ½ cup chopped, roasted, salted cashews
  • 1 package Shirataki Noodles
Instructions
  1. Drain and rinse Shirataki Noodles under warm water.Place on paper towels to dry.
  2. Rinse bok choy, separate larger leaves from core. Keep core that is holding smaller leaves together.
  3. Heat olive oil in a large sauté pan on medium high heat. Add onions, then garlic, then bok choy. Sprinkle with sesame oil and salt. Cover, and let the baby bok choy cook down for approximately 3 minutes. (Like spinach, when cooked, the bok choy will wilt a bit.)
  4. Remove cover. Lower heat to low. Stir and let cook for a minute or two longer, until the bok choy is just cooked.
  5. Gently mix in cashews.
  6. Serve over a mound of Shirataki Noodles.