Grilled Tofu and Chicken with Tofu Shirataki

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.

Spicy Fettuccine Shirataki Noodles with Chicken

Spicy Fettuccine Shirataki Noodles with Chicken
Recipe type: Chicken Dishes
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • ⅓ pound chicken breasts, cut into thin slices
  • 2 teaspoons cornstarch
  • 1 tablespoon water
  • 2 tablespoons vegetable oil
  • 2 tablespoons sliced shallots
  • 1 teaspoon minced garlic
  • ½ cup sliced yellow onions
  • 1 teaspoon chopped serrano chiles or to taste
  • 1 cup packed Thai basil leaves
  • 1½ tablespoons fish sauce
  • 1½ tablespoons oyster sauce
  • 1 - 8 ounce package Fettuccine Shirataki noodles, rinsed thoroughly, squeezed dry with towel
  • ¼ cup chicken stock plus extra
  • ½ red bell pepper, cut into thin strips
  • 2 to 3 cups thinly sliced bok choy, blanched or spinach leaves
Instructions
  1. Combine chicken, cornstarch and water in a bowl and toss until evenly coated and set aside.
  2. Drain and rinse Shirataki Noodles very well. Place on paper towels to dry and set aside.
  3. Heat oil in a large non-stick frying pan over moderate heat. Add shallots, garlic, onions, chilies and basil leaves and stir until fragrant, about 1 minute then add chicken.
  4. Cook until chicken begins to turn white, about 1 minute then add fish sauce, oyster sauce, noodles, chicken stock, red bell pepper and bok choy.
  5. Cook until chicken is done and vegetables are thoroughly hot, another 2 minutes.
  6. If pan is dry, add additional stock to moisten noodles. Serve immediately.

Shirataki and Chicken Curry Noodle Soup

Shirataki and Chicken Curry Noodle Soup
Recipe type: Soups
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 tablespoon vegetable oil
  • 1 teaspoon minced garlic
  • 2 tablespoons minced shallots
  • 1½ tablespoons Thai yellow curry paste
  • ½ tablespoon curry powder
  • ½teaspoon hot chili paste
  • 2 -12.5 ounce cans unsweetened coconut milk
  • 3 cups low sodium chicken stock
  • 1½ tablespoons fish sauce
  • ½ pound cooked chicken, cut into bite size pieces
  • 1 cup cooked sweet potatoes, cut into bite size pieces
  • ¼ cup fried shallots
  • 1½ cup bean sprouts, blanched
  • 2 -8 ounce packages shirataki spaghetti or angel hair noodles
  • ⅔ cup snow peas, halved diagonally then blanched
  • ⅔ cup baby bok choy, cut into bite size pieces, blanched or spinach leaves,
  • ¼ cup red onions, sliced paper thin
  • ¼ cup green onions, cut into thin rings
  • 3 tablespoons chopped cilantro
  • 1 tablespoon dried chili flakes, optional
  • 4 small lime wedges
Instructions
  1. Drain and rinse Shirataki Noodles very well. Place on paper towels to dry and set aside.
  2. Heat oil in a medium pot over moderate heat. Add garlic and shallots and stir until fragrant, about 20 seconds.
  3. Add curry paste, curry powder and chili paste and stir another minute.
  4. Add coconut milk, chicken stock, fish sauce, chicken and sweet potatoes and bring to a boil. Cook until chicken is done then reduce heat.
  5. Add half of the fried shallots and set aside.
  6. To serve, place bean sprouts on the bottom of each preheated soup bowls.
  7. Top with equal portions of noodles , snow peas, bok choy, red onions, green onions and cilantro.
  8. Ladle hot broth on top (make sure each bowl has chicken and sweet potatoes) and serve with chilies and lime on the side.