Friday, May 3, 2013

Recipe Attempt: Stir Fried Tofu Noodles (Low-Carb, Gluten-Free)

I came across a package of shredded tofu last week when I was at the Asian food mart, and I thought it could be another alternative to noodles. The package (which serves 2.5) had 5 grams of carbs per 3 oz serving, a lot higher than Shirataki noodles, but still within a reasonable carb range. It was a little less than $2, and was able to feed myself and my sister.
So the thing about tofu noodles is--unsurprisingly--they taste like tofu. Apart from their appearance, there really isn't anything noodle-y about tofu noodles. They are really chewy and you can't really slurp them like noodles. But what I did like about them was their ability to soak up sauce really well. I could see this being a great side dish, but as a main entree, its chewiness made just one serving a bit of a chore to eat.
Maybe I am cooking them wrong, or using them incorrectly? I will detail the recipe I used below (essentially the Pad Thai recipe I posted a few weeks ago), but I basically just boiled the package for a minute then added it to a hot pan with sesame oil and stir fried the noodles until they were slightly browned.
As always, any comments and advice would be appreciated.

Ingredients (serves 2 to 3)
  • 1 package of tofu noodles
  • 1 tbsp softened peanut butter
  • 2 tbsp seafood stock (or chicken stock)
  • 2 tsp crushed red pepper flakes
  • 1 tbsp white vinegar
  • 1 tbsp soy sauce
  • 1 tsp sweetener
  • 1 tbsp sesame oil
  • 1 clove of garlic, minced
  • 1 cup baby leaf spinach
  • 2 eggs
  • Crushed peanuts or almonds
  1. Bring a pot of water to a boil. While waiting, combine peanut butter, seafood stock, red pepper, vinegar, soy sauce, and sweetener in a bowl. Set the sauce aside.
  2. Once the water comes to a boil, add the noodles. Boil for 1 minute, then drain. 
  3. Add sesame oil to a pan on medium-high heat, then add the drained noodles. After a minute, add the garlic and stir fry everything until the noodles start to brown. Add the spinach and then the reserved sauce and lower the heat. Let the noodles soak up the sauce. 
  4. Scramble the eggs together in a bowl. Make a well in the middle of the pan, add a little bit oil, and then cook the eggs until they start to set. Mix the eggs around until they are no longer runny, and then cut them into pieces in the pan (using the spatula). Combine the eggs with the noodles. 
  5. Plate the noodles and garnish with crushed peanuts, lime, or crushed red pepper flakes.
Nutritional Info (for entire recipe)
Calories: 816 calories
Total fat: 45 grams
Total carbs: 25 grams
Dietary fiber: 7 grams
Net carbs (entire recipe): 18 grams 
Protein: 50 grams

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