Tofu Shirataki Vietnamese Salad Recipe – Gluten Free

Tofu Shirataki Vietnamese Salad

Tofu Shirataki Vietnamese Salad

I was emailed this recipe and thought I’d pass it along to you.  It uses Tofu Shirataki noodles, which are made with tofu, and are gluten free.  I haven’t made this dish yet, but the ingredients look good, and should pair nicely with a BC Pinot Gris or New Zealand Sauvignon Blanc.  I’ve listed a few after the recipe.  Enjoy.

Tofu Shirataki Vietnamese Salad Recipe

INGREDIENTS:

2 pkg House Foods Tofu Shirataki Spaghetti shape
1 medium carrot, thinly sliced
1 cup cucumber, thinly sliced into half moons
1 cup cooked chicken breast, shredded
1 cup shredded lettuce
2 scallions, sliced
chopped peanuts
pinch chili flakes (optional)
cilantro
mint

For Dressing:
1-1/2 Tbsp fish sauce
2 tsp brown sugar
juice from 1 lime

DIRECTIONS:

For Salad:
Prepare Tofu Shirataki according to package instructions. Cut into manageable size. Add noodles, carrot, cucumber, chicken, lettuce and scallions in a large bowl and mix well.
Top with peanuts, mint, cilantro and chili flakes (if using).
Add dressing just before serving.

For Dressing:
Combine all ingredients in small ramekin and stir.

A Few Wine Selections

You can find a some of these wines at Everything Wine. The BC wines are available online from the wineries.

Haywire Switchback Vineyard Pinot Gris 2012, BC ($24.49)

Harper’s Trail Pinot Gris 2013, BC ($18.90)

Forrest Wines “The Doctors” Sauvignon Blanc, Marlborough, NZ, 2012 (BC$19.95 SPEC)

Marisco Vineyards, The Kings Favour Sauvignon Blanc, Marlborough, NZ, 2013 (BC $19.99 )

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