TOFUTAKI is a product widely used in Japanese cuisine. TOFUTAKI is a great combination of Tofu (Tofu) and Shirataki (Taki). This is a very popular diet food because it has very low calories and when you cook, it keeps their texture. Tofutaki also absorbs the flavour of the soups.
Sichuan Tofutaki & Cucumber Sesame Noodle Salad
- 1 tbs canola oil
- 1 tsp red pepper flakes
- 1 tbs Sichuan peppercorns
- 4 7-oz bags tofutaki noodles, drained
- 1 medium hothouse cucumber, peeled, seeded and thinly sliced
- 1/2 cup scallions, sliced
- 1 cup cilantro, chopped
- 1 tbs garlic, minced
- 1 tbs fresh ginger, minced
- 1/2 c tahini
- 2 tbs white vinegar
- 1 tbs balsamic vinegar
- 2 tbs soy sauce (use tamari for gluten-free)
- 3 tbs sugar
Heat the oil in a small saucepan over medium heat until shimmering.
Place the red pepper and Sichuan peppercorns in a mug or other heatproof container and pour the hot oil over the spices. Set aside at least 5 minutes to let the oil infuse.
Meanwhile, rinse tofutaki noodles in a strainer with cool water for 30 seconds. Transfer to a large bowl and add sliced cucumbers, scallions, and cilantro.
In a small bowl, combine garlic, ginger, tahini, vinegars, soy sauce and sugar. Strain the oil and whisk into the dressing.
Toss noodles with dressing. Garnish with chopped peanuts and sesame seeds, if desired.
Shrimp Curry Tofutaki Noodles
- 1/2 tbs oil
- 2 tbs fresh garlic, minced
- 2 tbs fresh ginger, minced
- 5 scallions, whites and greens separated and thinly sliced
- 2 tbs red curry paste, or more to taste
- 1/2 tbs curry powder
- 1 can light coconut milk
- 1 tbs fish sauce
- 2 bell peppers, assorted colors, cut into thin strips
- 6 oz mushrooms, thinly sliced
- 4 7-oz bags tofutaki noodles
- 1 lb shrimp, peeled and deveined
- sriracha, to taste
- 1/2 c cilantro, chopped
Thoroughly rinse the tofutaki noodles in hot water. Using kitchen shears, cut into shorter lengths.
Fill a large pot with water and bring to a boil. Add noodles and boil for 1 minute to remove odor from the packing liquid. Drain and set aside.
Heat oil in a large skillet, braiser or wok over medium-high heat. When shimmering, add garlic, ginger, scallion whites, curry paste and curry powder. Cook, stirring, until fragrant, 1-2 minutes.
Add peppers and mushrooms and saute for 5 minutes, stirring. Add coconut milk and fish sauce. Bring to a simmer. Reduce heat to medium and add noodles and shrimp. Simmer until vegetables are crisp-tender and shrimp are just cooked through, about 5 minutes. Add sriracha and adjust seasoning to taste. Stir in cilantro and serve.
Sukiyaki Tofutaki Noodles
- 1 small or 1/2 large carrot, julienned (Sliced into matchsticks)
- 1 zucchini, julienned
- handful of podded edamame beans
- 1 packet of tofutaki noodles
- 250 ml dashi II/super dashi (2 tsp dashi granules dissolved in 1 L of water – dashi granules can be bought at the japanese supermarket)
- 1/4 cup soy sauce
- 40 ml mirin
- 3/4 tbsp sake
- 1 tbsp sugar
- sesame seeds to garnish
Start by making the sauce by combing the dashi II, soy sauce, mirin, sake and sugar in a small saucepan and bring to the boil. Take it off the heat and set aside.
Heat a small splash of oil into a wok and when hot and starting to smoke add the carrot and stir-fry for a minute, then add the zucchini and stir-fry for another minute.
Remove the veg and then add the sauce and bring to the boil and then add the noodles. Cook the noodles in the sauce until the noodles have absorbed the sauce and the sauce is almost evaporated. Add the veg back into the noodles with the edamame and stir through.
Serve and then garnish with some sesame seeds.
Hot and Sour Tofutaki Noodles with Tofu
- 14-16 ounces tofutaki noodles, packed in water (two 7 or 8 ounce packages)
- 2 cups water
- 1 tbsp. soy sauce (check for gluten-free)
- 1/8 tsp. sesame oil
- 8 ounces lite firm tofu, cut into cubes
- 1 tbsp. soy sauce
- 1/4 tsp. sesame oil
- 1 1/2 tsp sesame oil
- 1/4 tsp. red pepper flakes
- 1 tsp. chopped garlic
- 4 finely chopped green onions
- 8 ounces mushrooms, sliced
- 2 tbsp. lime juice
- 1 tsp. hot Chinese chili sauce (to taste)
- 3 tbsp. soy sauce
- 1 tsp. sugar
- shredded Napa Cabbage
- chopped toasted peanuts
Drain and rinse the tofutaki noodles and place them in a saucepan with the water, soy sauce, and sesame oil. Bring to a boil and cook for 2 minutes. Remove from the heat and set aside.
Toss the tofu cubes with the 1 tbsp. soy sauce and 1/4 tsp. 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 tsp. 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 tbsp. 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.
Grilled Pineapple and Avocado Noodles
- 3, ¾” Thick Slices Pineapple, (about half of a pineapple)
- 1½ Avocados, cut in half with pit removed
- 1 Red Pepper, chopped (about 1 Cup)
- ½ of a Red Onion, chopped (about ½ Cup)
- Small Handful Cilantro, chopped ( ½ Cup)
- ½ Lime, juiced (about 1 Tablespoon)
- 1 Clove Garlic, minced
- ½ of a Jalapeño, minced (or to taste)
- ¼ Teaspoon Salt
- ¼ teaspoon Pepper
- 2 Packages tofutaki
Grill the pineapple slices and avocado halves. If you don’t have a BBQ, you can use a grill pan, but if you have a BBQ go for that the flavour will be even better! Grill for a few minutes on each side of the pineapple until grill marks are formed. Do the same with the avocado, only grilling on face side down.
Prepare the veggies by chopping up the 3 pineapple slices, 3 halves of avocados. Add that to a large bowl with the red pepper, red onion, cilantro, lime juice, garlic, japaleno, salt, and pepper.
Prepare the Tofutaki noodles according to the package directions. You can choose to serve the noodles hot or cold, both are great, if you choose to serve them cold. Drain and rinse with cold water to cool the noodles. Toss the noodles with the veggies and serve with an extra slice of pineapple and a grilled avocado half for garnish.
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