Tofu & Broccoli Stir-Fry on a bed of Shirataki Noodles


Tofu & Broccoli Stir-Fry on a bed of Shirataki Noodles
Recipe type: Vegetarian
Prep time: 
Cook time: 
Total time: 
  • 1 package Shirataki Noodles
  • ½ cup vegetable broth or chicken broth
  • ¼ cup dry sherry or rice wine
  • 3 tablespoons soy sauce
  • 3 tablespoons cornstarch, divided
  • 2 tablespoons plus 1 teaspoon sugar
  • ¼ teaspoon crushed red pepper, or more to taste
  • 1 14-ounce package extra-firm water-packed tofu, drained
  • ¼ teaspoon salt
  • 2 tablespoons canola oil, divided
  • 1 tablespoon minced garlic
  • 1 tablespoon minced fresh ginger
  • 6 cups broccoli florets
  • 3 tablespoons water
  1. Combine broth, sherry (or rice wine), soy sauce, 1 tablespoon cornstarch, sugar and crushed red pepper in a small bowl. Set aside.
  2. Cut tofu into ¾-inch cubes and pat dry, then sprinkle with salt. Place the remaining 2 tablespoons cornstarch in a large bowl. Add the tofu; toss gently to coat. Heat 1 tablespoon oil in a large nonstick skillet or wok over medium-high heat. Add the tofu; cook, undisturbed, until browned, about 3 minutes. Gently cook, stirring occasionally, until browned all over, 2 to 3 minutes more. Transfer to a plate.
  3. Reduce heat to medium.
  4. Add the remaining 1 tablespoon oil, garlic and ginger; cook until fragrant, about 30 seconds. Add broccoli and water; cover and cook, stirring once or twice, until tender-crisp, 2 to 4 minutes. Stir the reserved broth mixture and add to the pan.
  5. Cook until the sauce has thickened, 1 to 2 minutes. Return the tofu to the pan; toss to combine with the broccoli and sauce.
  6. Drain the Shirataki Noodles. Rinse under warm water . Rinse well. Place on paper towels to dry.
  7. Serve stir fry over a bed of Shirataki.




Vegan Pesto Shirataki Penne Pasta Salad

Vegan Pesto Shirataki Penne Pasta Salad
Recipe type: Vegan, Salads
Prep time: 
Total time: 
  • 3 cups fresh basil (or 2 cups basil and one cup spinach)
  • 3-4 large cloves garlic
  • ¼ cup pine nuts
  • ½ container silken tofu (about 6 ounces)
  • 2 tablespoons water
  • 1 tablespoon nutritional yeast
  • ½ teaspoon salt, or to taste
  • 1 pound Shirataki Penne Pasta
  • 1-2 large tomatoes, chopped
  • additional nuts, to taste
  1. Rinse and drain the Shiratki Noodles under cold water. Pat dry with paper towels.
  2. In food processor, chop garlic and nuts until finely minced.
  3. Add remaining ingredients, except noodles and tomatoes and process until smooth.
  4. Toss pasta with sauce and tomatoes, and sprinkle with nuts.
  5. Serve immediately or at room temperature.

Tori no mizutaki with Shirataki Noodles

Tori no mizutaki with Shirataki Noodles
Recipe type: Chicken Dishes
Prep time: 
Cook time: 
Total time: 
  • 1 pound chicken drumsticks chopped into 1 inch pieces; use cleaver or heavy knife
  • 1 pound tofu, pressed and drained, cut into 1 inch pieces
  • 1 bundle watercress
  • 1 Chinese cabbage, cut into 2 inch pieces
  • 2 cups shirataki noodles
  • 2 cups spring onions, cut into 2 inch pieces
  • 1 cup carrots, thinly sliced diagonally
  • 8 dried shiitake mushrooms, soaked in water; keep this water
  • 1 2 inch x 6 inch kombu seaweed, or 2 teaspoons dashi powder
  • 1 cup soy sauce
  • ½ cup rice vinegar
  • 1 lemon
  1. Add 1 inch of water to a 12 inch table top skillet.
  2. Drain and rinse Shirataki Noodles very well. Place on paper towels to dry and set aside.
  3. Add the kombu and boil. Just before it starts to actually boil, remove the kombu.
  4. If you are using dashi powder, add it now.
  5. If you soaked the shiitake mushrooms, dump that water in here, too.
  6. Put whatever you want to eat in the water to cook it until ready.
  7. Serve with dipping sauce and serve over a bed of Shirataki Noodles
  8. If you have the luxury of obtaining shichimi togarashi, sprinkle in a bit for added flavor.