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Shirataki Noodles with Tofu
Recipe:
Ingredients:
1 1/16 lbs Tofu (extra firm, drained)
1 tbsp Avocado Oil
3 tbsps Tamari
2 tsps Arrowroot Powder
1/4 tsp Chili Flakes (optional)
8 1/16 ozs Shiratake Noodles
1/2 cup Organic Coconut Milk (full fat, from a
can)
1 tsp Ginger (minced)
1 tbsp Lime Juice
1/8 tsp Sea Salt
2 tbsps Sesame Seeds (optional)
1/4 cup Cilantro (optional, chopped)
Directions:
1. Preheat the oven to 400ยบF (204ยบC) and line a baking sheet with parchment paper. Slice
the tofu into cubes and pat dry with a paper towel, pressing gently to remove excess
liquid. Add the tofu to a small bowl and toss with avocado oil, tamari, arrowroot powder
and chili flakes, if using. Place on the baking sheet and cook for 25 to 30 minutes,
flipping halfway through.
2. Drain and rinse the shiratake noodles. Add the noodles to a medium-sized pan along
with the coconut milk, ginger and lime juice. Cook over medium-low heat for 8 to 10
minutes.
3. Divide the noodles between bowls. Top with tofu and sea salt. If using, top with sesame
seeds and cilantro. Serve and enjoy!
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