Grilled Tofu and Chicken with Tofu Shirataki

Grilled Tofu and Chicken with Tofu Shirataki
Recipe type: Chicken Dishes
Prep time: 
Cook time: 
Total time: 
  • 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
  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.

Tofu, Veggie and Sesame Shirataki Noodles


Recipe: Tofu, Veggie and Sesame Shirataki Noodles
Recipe type: Gluten Free Recipes, Vegetarian
Prep time: 
Cook time: 
Total time: 
  • 3 tablespoons canola oil, divided
  • 1 1-pound block extra-firm tofu, weighted and drained, cut into ½-inch cubes
  • 2 tablespoons fresh minced ginger
  • 1 tablespoon minced garlic
  • 1 bunch scallions, thinly sliced, greens and whites divided, about 1 cup
  • 1 15-ounce can baby corn, drained and sliced into ½ inch rounds
  • 1 red bell pepper, seeded and diced, about 1¼ cup
  • 1 cup frozen edamame *
  • 1 package Shirataki Noodles
  • ⅓ cup soy sauce
  • 1 tablespoon toasted sesame oil
  • ¼ cup lightly toasted sesame seeds, plus more for garnish
  1. Drain and rinse the Shirataki Noodles really well under warm water. Cut into bite size pieces and set aside on paper towels.
  2. Heat 2 tablespoons oil in a wok or a very large nonstick sauté pan over high heat. Add tofu and cook until browned on all sides, about 4 minutes total. Remove tofu from pan and reserve. Add remaining 1 tablespoon oil, then add ginger, garlic and scallion whites and cook until fragrant but not browned, about 30 seconds.
  3. Add baby corn, peppers and edamame and cook until peppers are slightly tender, 1-2 minutes.
  4. Add Shirataki Noodles, soy sauce and sesame oil and stir well to combine, then cook until heated through, an additional 1-2 minutes.
  5. Add scallion greens, reserving some for garnish, and sesame seeds and stir to combine.
  6. Divide among 4 plates and top with additional scallion greens and sesame seeds.
* edamame is immature soybeans in the pod