I’ve been eating clean for the past week – meaning no carbs, no sugar, no caffeine and no alcohol. So for those of you that know me and read this blog, you know how hard that is for me! It’s actually been great! I feel good and I’m eating more – which is weird. Anyways, I’ve been trying new recipes and none have really been so great that I felt I wanted to blog about it until last night’s dinner. I made a curry-tofu-vegetable-shirataki noodle dish that was out of this world!
So let’s talk shirataki noodles. Shirataki noodles are low carb, low calorie, thin, almost-translucent noodles that are very gelatinous. They are made from water and glucomannan – mostly fiber. They are lacking flavor, which is why it’s important to use them in a dish where they can absorb flavor. I’ve cooked with them a few times before and one of the main advantages they have is that my two year old LOVES them.
Here’s what they look like – I use them in the wet form and buy them in the healthy, refrigerated section of the supermarket.
So back to the dish. I was thinking about making these noodles with a bunch of veggies and some crispy tofu and then a flavor KB likes and decided to make a curry sauce.
Start by draining the extra firm tofu on some paper towels – either overnight or all day. This will get some of the moisture out and enable you to make it crispier.
You are also going to want to drain the shirataki noodles.
Make your sauce – mix all ingredients together in a sauce pan – chicken broth (or use vegetable to make this dish vegetarian), peanut butter, curry powder, cumin, garlic powder, liquid aminos, and coconut milk.
Whisk together to combine.
Let simmer over medium heat until the sauce is thick and bubbly.
Meanwhile prepare your vegetables. I used onion, bell pepper, snow peas, mushrooms, and edamame.
Dice your tofu. Season with your favorite no-salt seasoning. In a pan with 2 Tablespoons olive oil, crisp your tofu. Remove from pan.
In the same pan with 2 more Tablespoons olive oil, saute the vegetables for about 5-7 minutes.
Add the tofu and noodles. Mix to combine.
Add the sauce and mix. Put a lid on it and let simmer for about 5-7 more minutes so the sauce can absorb into the noodles, tofu and vegetables.
Garnish with basil. Serve and enjoy!
1 1/2 cups chicken broth (or vegetable to make this dish vegetarian)
1/3 cup organic, natural creamy peanut butter
2 teaspoons curry powder
1 teaspoon cumin
1/2 teaspoon garlic powder
1/3 cup liquid aminos
1/2 cup coconut milk
16 oz shiratake noodles
4 Tablespoons olive oil
1 medium onion
1 large red bell pepper
8 oz snow peas cleaned
8 oz mushrooms
8 oz edamame, shelled
14 oz extra firm tofu, drained
Basil – sliced fine for garnish
Drain the tofu overnight or all day. Drain the noodles if using fresh shirataki noodles. Prepare the vegetables. Make the sauce by mixing chicken broth, peanut butter, curry powder, cumin, garlic powder, liquid aminos, and coconut milk in a pot. Whisk until smooth and cook over medium heat until sauce is thick and bubbly. Meanwhile, dice the tofu and season with a sprinkle of your favorite no-salt seasoning. In a large skillet, add about 2 Tablespoons olive oil and crisp the tofu; remove from pan. Add 2 more Tablespoons olive oil (if needed) and saute all the vegetables for about 5-7 minutes. Then add back in the tofu and noodles. Add the sauce and mix to combine. Cover with a lid and cook for about 5-7 minutes more until the noodles are heated through and the sauce has had a chance to absorb into the dish. Serve with a sprinkle of basil for garnish.