Grilled Tofu and Chicken with Tofu Shirataki

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

Fettuccine Shirataki with Mushrooms and Lemon Ginger Dressing

 

Fettuccine Shirataki with Mushrooms and Lemon Ginger Dressing
Recipe type: Salads, Side Dish
Prep time: 
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Ingredients
Lemon Ginger Dressing
  • ¾ teaspoon Asian chili powder (or cayenne)
  • grated zest of 1 lemon
  • 1 tablespoon freshly squeezed lemon juice
  • 1 inch section of ginger, peeled and grated
  • ¼ cup rice vinegar
  • ⅓ cup soy sauce
  • 1 tablespoon honey
  • 1 tablespoon toasted sesame oil
  • 3 tablespoons olive oil
The Noodles
  • 1 package Fettuccine Shirataki
  • 7 ounces fresh mushrooms ( sliced button, sliced shitake)
  • 1½ tablespoons butter
  • 1 tablespoon minced fresh herbs (parsley, green onion, cilantro or basil)
  • 1 tablespoon sesame seeds
Instructions
  1. Make the dressing by combining all ingredients, except for the sesame oil and olive oil in a food processor or hand blender. Run the blender for a few seconds, until all ingredients are combined. With the machine running, drizzle in the oils.
  2. Drain and rinse Shirataki Noodles very well. Place on paper towels to dry and set aside.
  3. Heat a frying pan over high heat. Add the butter and when the butter starts bubbling, add the mushrooms. Saute the mushrooms for 2 minutes.
  4. In a large bowl, toss the Fettuccine Shirataki with the mushrooms, fresh herbs, sesame seeds and some of the dressing (to taste.)

Flank Steak Stir-Fry with Asparagus, Red Pepper and Shirataki Noodles

 

Recipe: Flank Steak Stir-Fry with Asparagus, Red Pepper and Shirataki Noodles
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 package Shirataki Noodles
  • 3 tablespoons vegetable oil
  • ½ lb asparagus, trimmed, cut on the diagonal into 1½ inch lengths ( 1½ cups)
  • 1 pound of flank steak, sliced in half lengthwise (along the grain) and then cut into thin strips, 2 inches long and ¼ inch wide*
  • 1 red bell pepper, seeded, de-ribbed, and cut into thin strips 2 inches long and ¼ inch wide
Stir Fry Sauce
  • 2 teaspoons of cornstarch dissolved into 3 Tablespoons of water
  • 3 tablespoons soy sauce (use gluten-free soy sauce for gluten-free version)
  • 1 teaspoon finely chopped, peeled, fresh ginger
  • 1 small clove garlic, minced
  • 1 green onion, including green tops, chopped
  • ½ teaspoon chili oil
Instructions
  1. Drain and rinse Shirataki Noodles very well. Place on paper towels to dry.
  2. While you are chopping the ingredients in preparation, bring a small saucepan of water to boil. Parboil the asparagus pieces for 2 minutes, drain, rinse in cold water, drain, and set aside.
  3. Prepare the Stir Fry Sauce by combining the ingredients in a small dish, and set aside.
  4. Stir-fry the asparagus in a wok in 1 tablespoon of oil, on high heat, for about 2 minutes until lightly browned. Remove asparagus from pan and set aside.
  5. Add another 1 tablespoon of oil to the pan and stir fry the beef strips, in 2 batches, for 2-3 minutes until browned but still pink inside.
  6. Return the first batch of beef to the pan and add the bell pepper. Stir and toss over high heat until just beginning to wilt, 1-2 minutes.
  7. Quickly stir the cornstarch liquid and add it to the pan along with the stir fry sauce.
  8. Cook until sauce thickens, 1-2 minutes.
  9. Return the asparagus to the pan, toss to evenly coat and serve with Shirataki Noodles.
Notes
*put the steak in the freezer for 15 minutes before slicing to make it easier to slice.