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.

Beef and Broccoli with Shirataki Noodles

Beef and Broccoli with Shirataki Noodles
Recipe type: Beef
Prep time: 
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Total time: 
 
Ingredients
  • ½ pound Flank steak, top sirloin, or tenderloin; sliced across grain into thin slices
  • 1pound broccoli; chopped
  • 3 tablespoons peanut oil
  • 1 teaspoon minced ginger
  • ½ teaspoon salt
  • ¼ cup water
  • 2 teaspoon sesame oil
  • 1-8 ounce package Shirataki Noodles
  • Marinade (combine in bowl)
  • 1 tablespoon oyster sauce
  • 1 teaspoon rice wine
  • ½ teaspoon brown sugar
  • 2 teaspoons potato starch
  • Seasoning Sauce (combine in cup)
  • 2 teaspoons rice wine (sake)
  • ½ teaspoon brown sugar
  • 1teaspoon potato starch, dissolved in 2 tablespoons water
Instructions
  1. Drain and rinse Shirataki Noodles under warm water. Pat dry.
  2. Thoroughly mix beef with marinade and marinate for 30 minutes.
  3. Heat wok over highest heat, when hot, swirl in 2 tablespoons peanut oil.
  4. Add ginger and salt, then toss for a few seconds.
  5. Add broccoli - stir fry one minute, then add water, turn heat to med-high, cover, and steam until crisp tender.
  6. Uncover and turn heat to high, stir frying until water is evaporated.
  7. Remove broccoli and reserve.
  8. Reheat same wok (without rinsing), when hot, add remaining peanut oil.
  9. Add beef slices and stir fry until lightly browned but not cooked through.
  10. Do not stir fry too vigorously or meat will not brown, it is better to press slices against sides of wok to sear.
  11. Add broccoli to wok and toss.
  12. When hot, stir in seasoning sauce and stir until sauce thickens (it's a good idea to whisk the sauce in the cup just before you poor it into the wok). Turn onto a platter over Shirataki Noodles and drizzle sesame oil over the top.

Fettuccine Shirataki Peanut Thai Stir Fry

Fettuccine Shirataki Peanut Thai Stir Fry
Recipe type: Seafood
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 2 ( 8 ounce ) packages Fettuccine Shirataki
  • 3 tablespoons peanut oil
  • 1 teaspoon chopped garlic
  • 1 teaspoon chopped fresh ginger
  • 2 eggs, beaten
  • 8 ounces shelled raw medium shrimp
  • 1 cup shredded carrots
  • ½ cup thin slivers green onions
  • 1 cup thin slivers zucchini
  • ½ cup Sweet & Spicy Peanut Sauce
  • 2 tablespoons chopped roasted peanuts fresh mint or basil leaves for garnish (optional)
Instructions
  1. Drain and wash Fettuccine Shirataki for one minute. Cut into 3-4 inch lengths.
  2. In a non-stick skillet, toss Fettuccine Shirataki over medium-high heat until dry. Set aside.
  3. Heat 1 tablespoon oil in large skillet. Add garlic and ginger. Cook for a few seconds, add beaten eggs and make into an omelet.
  4. Remove to a plate, then cut into ½-inch wide strips. Set aside.
  5. Heat 2 tablespoons oil in skillet. Add shrimp, stir-fry until pink. Remove to omelet plate.
  6. Stir-fry vegetables in skillet 3 minutes.
  7. Add Fettuccine Shirataki , stir-fry 2 minutes.
  8. Stir in sauce. Add egg and shrimp, heat through.
  9. Serve garnished with chopped peanuts and fresh herbs.