Tofu Shirataki noodles. My husband and I have heard all sorts of great things about them, and wanted to judge for ourselves. They rock!! They are also a much better alternative to regular pasta, especially if you eat white pasta, which is basically just refined white flour. In case you've been living under a rock since...well forever...white flour is BAD. Naughty white flour has no love to give you.
The following is an excerpt from Hungry Girl, who is pretty much divine in all ways. In my humble opinion. You may remember that I adore her cookbooks, and there are many recipes in them that call for these.
--------------------------------------
There are two schools of thought regarding Tofu Shirataki. There are the LOVERS and the HATERS. Very few people are on the fence about this. (It's kind of like cilantro in that sense, but that's another story.) We're convinced that people who don't love Tofu Shirataki noodles simply don't know how to use them. Here's EVERYTHING you need to know for prepping these noodley pals of ours. (Pssst... look for them with the Asian items in the fridge section of the grocery store.)
1. An entire 8-oz. bag has just 40 calories. An 8-oz. package of regular pasta has TWENTY times as many calories. You can eat SO MUCH MORE Tofu Shirataki than regular pasta for the same number of calories! Please consider this when preparing (and chewing) them.
2. These noodles need to be rinsed thoroughly and dried well... very well. Dry them INSANELY well. Blot them with paper towels (repeatedly!) or stir-fry 'em over medium heat until they are completely dry. Get all the moisture out. ALL of it.
3. They're CRAZY-long and unwieldy. They should be cut up a bit (with kitchen shears, or carefully with a knife), no matter how you wind up using them.
4. They work best with thick, creamy (guilt-free!) sauces -- The Laughing Cow Light cheese wedges are a fantastic sauce ingredient for these noodles. Red sauces -- especially thin ones -- don't work quite as well. Tofu Shirataki's also great in soups, casseroles, and stir-frys.
No comments:
Post a Comment