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: 
 
Ingredients
  • 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
Instructions
  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.

 

 

 

Gluten Free Lo-Mein With Shirataki Noodles

Gluten Free Lo-Mein With Shirataki Noodles
Recipe type: Gluten Free Recipes
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 3 tablespoons oil
  • 16 ounces Shiratki Noodles
  • 3 cups thinly sliced cabbage
  • 7 green onions, cut into one inch long pieces
  • 1 cup shredded carrot
  • 1 tablespoon sesame seeds
  • ½ teaspoon ground ginger
  • ⅓ cup gluten free soy sauce
  • 2 cup chicken, beef or vegetable broth
Instructions
  1. Rinse and drain the Shiratki Noodles under warm water. Pat dry with paper towels.
  2. In a large skillet or wok, heat oil, sesame seed and ground ginger for about 2 minutes on medium low heat.
  3. Add cabbage, green onions and carrots to the oil in the skillet or wok.
  4. Cook, stirring frequently, for 5 minutes.
  5. Push vegetables to the sides of the wok or skillet.
  6. Add broth and soy sauce to the pan.
  7. Increase heat to medium high and cook, stirring constantly and incorporating vegetables, until all liquid is absorbed.
  8. Add Shirataki Noodles at the last minute. They are already cooked.
  9. Stir fry until noodles are heated, about 1 minute.
  10. Remove from heat and serve.

Vegetable Shirataki Noodle Soup

Vegetable Shirataki Noodle Soup
Recipe type: Soups
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 - 8 ounce package Shirataki noodles
  • 1 tablespoon vegetable oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 carrots, peeled and chopped
  • 2 stalks celery, chopped
  • 1 (14½ ounce) can italian roma tomatoes, cut up and juice reserved
  • 3 (14½ ounce) cans low sodium vegetable broth or low sodium chicken broth or low sodium beef broth
  • 1½ cups water
  • ½ teaspoon dried oregano
  • ½ teaspoon dried basil
  • 1 bay leaf
  • salt fresh ground pepper
  • 2 (12 ounce) cans white cannellini beans or great northern beans, rinsed
  • ¼ cup freshly grated parmesan cheese
  • ¼ cup chopped parsley
Instructions
  1. Drain and rinse Shirataki Noodles very well. Place on paper towels to dry and set aside.
  2. Heat oil in large saucepan over medium heat.
  3. Saute onion, stirring until pale golden, about 5 minutes.
  4. Add garlic, carrots and celery and saute until tender, stirring occasionally, about 5 minutes.
  5. Add tomatoes and reserved juice, broth, water, oregano, basil, bay leaf, and salt and pepper to taste.
  6. Bring to a boil, then reduce heat and simmer, partially covered, about 30 minutes.
  7. Stir in the beans and Shirataki noodles.
  8. Remove bay leaf.
  9. Sprinkle some of the parmesan cheese and chopped parsley on each serving of soup, or stir into saucepan prior to serving.