Shirataki Noodle Recipes » tofu

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

Debra — Mon, 15 Aug 2011 15:00:24 +0000

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

Recipe type: Vegetarian

Prep time: 5 mins

Cook time: 15 mins

Total time: 20 mins

Ingredients

1 package Shirataki Noodles
1/2 cup vegetable broth or chicken broth
1/4 cup dry sherry or rice wine
3 tablespoons soy sauce
3 tablespoons cornstarch, divided
2 tablespoons plus 1 teaspoon sugar
1/4 teaspoon crushed red pepper, or more to taste
1 14-ounce package extra-firm water-packed tofu, drained
1/4 teaspoon salt
2 tablespoons canola oil, divided
1 tablespoon minced garlic
1 tablespoon minced fresh ginger
6 cups broccoli florets
3 tablespoons water

Instructions

Combine broth, sherry (or rice wine), soy sauce, 1 tablespoon cornstarch, sugar and crushed red pepper in a small bowl. Set aside.
Cut tofu into 3/4-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.
Reduce heat to medium.
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.
Cook until the sauce has thickened, 1 to 2 minutes. Return the tofu to the pan; toss to combine with the broccoli and sauce.
Drain the Shirataki Noodles. Rinse under warm water . Rinse well. Place on paper towels to dry.
Serve stir fry over a bed of Shirataki.

Vegan Pesto Shirataki Penne Pasta Salad

Debra — Sun, 13 Feb 2011 20:03:19 +0000

Vegan Pesto Shirataki Penne Pasta Salad

Recipe type: Vegan, Salads

Prep time: 10 mins

Total time: 10 mins

Ingredients

3 cups fresh basil (or 2 cups basil and one cup spinach)
3-4 large cloves garlic
1/4 cup pine nuts
1/2 container silken tofu (about 6 ounces)
2 tablespoons water
1 tablespoon nutritional yeast
1/2 teaspoon salt, or to taste
1 pound Shirataki Penne Pasta
1-2 large tomatoes, chopped
additional nuts, to taste

Instructions

Rinse and drain the Shiratki Noodles under cold water. Pat dry with paper towels.
In food processor, chop garlic and nuts until finely minced.
Add remaining ingredients, except noodles and tomatoes and process until smooth.
Toss pasta with sauce and tomatoes, and sprinkle with nuts.
Serve immediately or at room temperature.

Tori no mizutaki with Shirataki Noodles

Debra — Tue, 01 Dec 2009 00:07:41 +0000

Tori no mizutaki with Shirataki Noodles

Recipe type: Chicken Dishes

Prep time: 10 mins

Cook time: 5 mins

Total time: 15 mins

Ingredients

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
1/2 cup rice vinegar
1 lemon

Instructions

Add 1 inch of water to a 12 inch table top skillet.
Drain and rinse Shirataki Noodles very well. Place on paper towels to dry and set aside.
Add the kombu and boil. Just before it starts to actually boil, remove the kombu.
If you are using dashi powder, add it now.
If you soaked the shiitake mushrooms, dump that water in here, too.
Put whatever you want to eat in the water to cook it until ready.
Serve with dipping sauce and serve over a bed of Shirataki Noodles
If you have the luxury of obtaining shichimi togarashi, sprinkle in a bit for added flavor.

Quick-Cooked Beef And Vegetables wtith Shirataki Noodles

Debra — Sat, 07 Nov 2009 14:17:29 +0000

Quick-Cooked Beef And Vegetables with Shirataki Noodles

Recipe type: Beef

Prep time: 15 mins

Cook time: 15 mins

Total time: 30 mins

Ingredients

2 pounds tender steak in one piece
12 spring onions
1 small can winter bamboo shoots
1 pound fresh mushrooms
2 medium onions
8 ounces fresh bean sprouts
1 small white Chinese cabbage
1 -8 ounce package Shirataki Noodles
6 pieces tofu, optional
2 tablespoons oil
soy sauce
sugar
sake
beef stock
6 eggs, optional

Instructions

For this dish, choose well-marbeled steak – Scotch fillet is ideal.
Freeze the steak for an hour or until just firm enough to cut in very thin slices.
Wash and trim spring onions and cut into bite-size lengths using part of the green portion as well as the white.
Drain bamboo shoots and slice thinly.
Clean mushrooms and cut in halves or quarters according to size.
Peel and cut onions in eighths.
Wash bean sprouts and remove brown tails.
Wash Chinese cabbage and cut into bite-size pieces, discarding any tough leaves.
Drain the Shirataki Noodles. Rinse under hot water . Rinse well. Place on paper towels to dry. Using kitchen shears, cut the Shirataki into bite size pieces.
Heat a heavy frying pan and rub over with beef suet until well greased.
Add half of each vegetable to the pan and fry on high heat for a minute or two until slightly soft.
Push to side of pan and add slices of meat in one layer.
When cooked on one side (this should not take long because meat is so thinly sliced) turn and cook other side.
Sprinkle with soy sauce, sugar and sake to taste, add a little stock to moisten all the meat and vegetables. mix in noodles and tofu (if used) and heat through.
Serve immediately, each person helping himself from the pan.
Traditionally, each diner breaks an egg into his bowl and beats it lightly with chopsticks, then dips the hot food in it before eating, but some prefer to omit this step.
Serve hot white rice with this dish.
More ingredients are added to the pan and cooked only after the first batch has been eaten and guests are ready for second helpings.
Add more stock, sauce, sake and sugar to pan and simmer ingredients as required.

Beef Sukiyaki with Spaghetti Shirataki

Debra — Fri, 23 Oct 2009 23:14:48 +0000

Beef Sukiyaki with Spaghetti Shirataki

Recipe type: Beef

Prep time: 10 mins

Cook time: 10 mins

Total time: 20 mins

Ingredients

1 pound roast beef — very thinly sliced
1 cup bamboo shoots
1 onion — sliced
2 leeks — chopped into bite — sized pieces
4 large mushrooms — chopped into bite sized pieces
1/4 head sliced Chinese cabbage
a few leaves of spinach
1/4 pound cubed tofu
1 cup shirataki spaghetti
1/2 cup soy sauce diluted with 1/2 pint water with 1 tablespoon sugar

Instructions

Drain the Shirataki Noodles. Rinse under warm water . Rinse well. Place on paper towels to dry.
In a little oil, quickly fry the beef and then add the vegetables in the order listed, waiting until one begins to soften before adding the next.
After a minute gently pour in the diluted soy sauce to taste.
Serve when the sauce begins to bubble.
Serve over a bed of Shirataki Noodles

Hot and Sour Shirataki Noodles with Tofu

Debra — Mon, 19 Oct 2009 20:05:39 +0000

Hot and Sour Shirataki Noodles with Tofu

Recipe type: Vegetarian

Prep time: 5 mins

Cook time: 10 mins

Total time: 15 mins

Ingredients

1 pound Shirataki Noodles, packed in water
2 cups water
1 tablespoon soy sauce
1/8 teaspoon sesame oil
8 ounces extra firm tofu, cut into cubes
1 tablespoon soy sauce
1/4 teaspoon sesame oil
1 1/2 teaspoons sesame oil
1/4 teaspoon red pepper flakes
1 teaspoon chopped garlic
4 finely chopped green onions
8 ounces mushrooms, sliced
2 tablespoons lime juice
1 teaspoon hot Chinese chili sauce (to taste)
3 tablespoons soy sauce
teaspoon sugar
shredded Napa Cabbage chopped
toasted peanuts

Instructions

Drain and rinse the Shirataki Noodles and place them in a saucepan with the water, soy sauce, and sesame oil. Bring to a boil .
Remove from the heat and set aside.
Toss the tofu cubes with the 1 tablespoon soy sauce and 1/4 teaspoon sesame oil and set aside while you heat an oiled non-stick skillet or wok.
When the skillet is hot, lift the tofu from the marinade and pan-fry it until it is lightly brown on all sides. Remove it from the skillet and place it back in the bowl with the marinade.
Stir gently, and set aside.
Add the remaining 1 1/2 teaspoon sesame oil to the pan.
Over medium-high heat, stir fry the red pepper, garlic, green onions, and mushrooms until the mushrooms start to exude their juices.
Add the lime juice, 3 teaspoons soy sauce, and sugar, and stir well.
Continue stir-frying until the mixture boils.
Drain the noodles and add them to the pan, along with the tofu and its marinade.
Toss well to mix.
Serve on a bed of shredded cabbage and sprinkle with chopped peanuts.

Shirataki Sukiyaki

Debra — Sun, 23 Aug 2009 14:41:55 +0000

Shirataki Sukiyaki

Recipe type: Beef

Prep time: 10 mins

Cook time: 15 mins

Total time: 25 mins

Ingredients

1 piece beef suet, about 2″ x 2″ x 1/2″ (enough to lightly grease hot pan)
1 pound lean beef, sliced paper-thin across the grain, then cut into bite-sized pieces
1 bunch scallions, cut into 2″ lengths, both white and green parts or 1 large white onion, peeled, halved and sliced thick
1 block of fresh tofu, cut into bite sized squares
1(12 ounce) Angel Hair Shirataki
1(16 ounce) can of bamboo shoots, sliced thin
1/2 pound fresh bean sprouts
8 fresh brown mushrooms, sliced about 1/4″ thick
1/2 cup soy sauce
1/2 cup sugar
1 cup water
2 tablespoons Sake Mirin or dry sherry
SAUCE:
Combine the soy sauce, sugar, water and mirin in a bowl or pitcher. Stir well, set aside for cooking/serving.

Instructions

Drain the Shirataki Noodles. Rinse under warm water . Rinse well. Place on paper towels to dry.
Heat skillet until the suet sizzles when it touches. If the suet does not sizzle, remove it and heat the pan further.
Move the suet around the pan, putting a coat of oil over the whole surface.
Place about 1/3 of the sliced beef in a corner of the pan, mix it about a bit to brown for about 1 minute.
Add the vegetables, 1/3 of each in their own ‘corner’ of the pan, except the scallions.
Pour sauce over these but not so much that the vegetables are swimming (about 1/2 the sauce). Bubble for 4-5 minutes, gently turn everything over and place scallions on top in a neat pile.
Bubble 4-5 minutes more and it is ready to serve.
Carefully place 1/4 of the meat in each person’s bowl. Then immerse the scallions in the pocket you have just created in the skillet.
Serve the other ingredients and by the time you have served all, the onions/scallions should be wilted and cooked just right.
Spoon a bit of sauce over all. Start the next batch of sukiyaki when the first half of the dish has been served.
Serve over a bed of Shirataki Noodles