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 )

Try Tofu Shirataki Noodles for Your Next Meal

It is estimated that approximately 1 in 6 people have some level of gluten sensitivity. Gluten is the substance in wheat flour that gives bread it’s elasticity.  Celiacs are people who cannot tolerate gluten at all, but for the gluten sensitive people, we can eat food, like a sandwich, but the gluten can cause us to get heartburn or patchy red skin, or other ailments.  While not life threatening, it feels better when you do not have to worry about eating a meal and wondering if there is a gluten-based product.

Pasta or noodle dishes are popular with most people, but most noodles are based on wheat.  There are some noodles made from rice or bean thread, but I recently became aware of a new product for me called “Tofu Shirataki” by House Foods.  Tofu Shirataki is a pasta alternative made by blending the flour of the Konnyaku – a member of the Asian yam family (also known as Konjac) with tofu.  I visited my local Choices Market and picked up a package of the Tofu Shirataki spaghetti style noodles to try in a Chinese stir fry.  I received a coupon for these noodles.  Beside the spaghetti shape, there is also fettuccine, angel hair and macaroni shaped noodles too.

The package of noodles come in a sealed package that is filled with water.  Opening the noodles, the instructions are to rinse them in water, then to boil them 2-3 minutes as use just like pasta, or if you are going to use them in a stir fry, to rinse them, then add them to the stir fry.  The 226 gram package I think is enough for 1 hungry person, or two people with regular sized appetites to share for their meal.

Tofu Shirataki spaghetti

Tofu Shirataki spaghetti

To my stir fry I added chopped vegetables, and condiments of sesame oil, ground ginger, vinegar, soy sauce and black bean sauce.  I placed the noodles on top of the cooking vegetables and let things simmer for a few minutes.  The noodles are not fragile so it was easy to stir them into the vegetables and not worry that they would fall apart.

Into my bowl, I sampled some of these now seasoned noodles and was very pleasantly surprised.  The noodles did not stick together like you can get from wheat-based noodles.  When I bit into the noodle, there was some firmness, similar to al dente pasta.  I really enjoyed the texture of the noodles.  There was also no sour taste that you can get from tofu on it’s own.  I doubt most people could tell that they were not eating a wheat-based noodle.

Tofu Shirataki spaghetti in stir fry

Tofu Shirataki spaghetti in stir fry

I feel comfortable recommending these noodles to anybody to try.  I will buy these as well myself in the future for my meals.  Enjoy!

 

Wild Rice Celebrates Year of the Snake With Special Menu

Year of the Snake

Year of the Snake

Chinese New Year is coming up fast.  I’m starting to look at my annual wines to serve for Chinese New Year.  That post should be coming out soon.  But in the meantime, you may want to think about enjoying some celebratory dinners for Chinese New Year.  If you don’t want to cook, you could try the Year of the Snake Menu at Wild Rice, at both their New Westminster and Vancouver locations.  Here is their menu announcement.  Enjoy!

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Wild Rice Vancouver

Wild Rice Vancouver

(Vancouver, BC) –  In western culture, the snake has a bad rep – tempter of Eve, denizen of the underworld, and just generally a slimy, slithery, creepy reptile. However, in China, the snake is honoured as wise, charming and decisive. As the snake transforms and renews itself by sloughing off its skin, Snake Years are seen as times of change and renewal. Things don’t stay static in The Year of the Snake.

Chinese New Year’s Eve on February 9th, heralds the Year of the Water Snake or lunar year 4711.  Anyone, who has been counting New Years for that long, should know a thing or two about how to celebrate it in grand style.

Inspired by classic Chinese feasts, Wild Rice Proprietor Andrew Wong and Executive Chef Todd Bright are offering a special menu that pays homage to the Year of the Water Snake. The Year of the Snake Menu will be available at both locations February 8, 9 and 10 for the auspicious price of $38.88 for two people (a very lucky number symbolizing ever-increasing good luck).

Year of Snake Platter

Year of Snake Platter

As in traditional Chinese banquets, each dish is rich with symbolic meanings meant to convey wishes for a happy, healthy and prosperous year. Some of the symbolism is based on homonyms where the word for a dish or ingredients sounds like another Chinese word with an auspicious meaning. Others derive their symbolic connotations from the colour or the fact that they look like another good luck object.  Wild Rice’s Year of the Snake Platter for Two is over-flowing with good wishes and great flavours. On it you’ll find:

  • BBQ Eel and Bean Sprout Sui Mai with watercress puree. Eel has always been considered a ‘snake of the sea,’ so it’s most appropriate that it is the first dish served in the Year of the Water Snake. Bean sprouts convey the wish for a ‘good start to the new year’ while the fresh green of the watercress connote thoughts of growth, renewal and balance
  • Glass Noodles with black moss, water chestnuts and crispy dried tofu. Noodles in Chinese culture convey the wish for long life. It is considered very back luck to cut noodles as that symbolizes cutting short the life span. Black moss (‘fat choy’) sounds like ‘fat cai’ meaning increasing wealth while the word for ‘water chestnuts’ sounds like the word for ‘unity.’ Dried toufu connotes ‘blessing the household’ and ‘fulfillment of wealth and happiness.’
  • Roasted Chicken Breast on Cabbage Rolls Stuffed with Cashews accompanied by bamboo shoots, green onions, jasmine rice and walnuts with shitake jus. The chicken breast is a bit of fun in homage to the western expression that ‘snake tastes just like chicken.’ The roasted crispy skin is symbolic of the sloughed snake skin. Cabbage rolls are stuffed packets and similar in shape to ancient Chinese gold ingots so they symbolize ‘prosperity’ as do the cashews and the bamboo shoots. Green onions signify ‘intelligence,’ rice symbolizes ‘fertility’ while the shitake mushroom symbolize ‘longevity. ‘ Walnuts express the wish of ‘happiness for the entire family.’

All Chinese New Year banquets end on a sweet note to wish participants sweetness in the coming year and this dinner is no exception. Chef Bright has created his own house-made version of the iconic Fortune Cookie.

Wild Rice is also featuring a special drink – the Red Envelope Cocktail. During Chinese New Year, children traditionally receive gifts of money tucked into red envelopes (lai see). Wild Rice’s Red Envelope is strictly for grown-ups – a lucky combination of raspberry vodka, vodka, cassis, cranberry juice, fresh lemon all for the auspicious price of $6 (the number six sounding like the word for ‘good luck’).

People born in the Year of the Water Snake are influential and insightful. They are motivated and intellectual; very determined and resolute about success. The long list of famous Snakes is studded with beautiful women and great idealists. Snakes are uncommonly attractive, wise and intense. However, their beauty can lead to vanity and self-centredness.

According to an ancient Chinese proverb “good fortune of the mouth is no mean thing.” We invite you to give your palate a treat and your year a lucky ‘sssstart’ by ‘ssssavouring’ Wild Rice’s Year of the Snake Menu February 8th through 10th, 2013.

Reservations are a good idea at www.wildricevancouver.com or 604-642-2882 (Vancouver) or 778-397-0028 (New Westminster).

Sun Nin Fei Lok!

Dine Out Vancouver – Enjoying Wild Rice

Hot and sour soup

Well I went to my third Dine Out Vancouver restaurant today with friends.  This time we went to Wild Rice, which is located close to the west edge of Chinatown.  It’s a short 2 block walk from the Stadium skytrain station.  The food for all 3 courses were all great, both for me and the others.  What I ordered:

  • Hot and Sour Soup
  • House Roasted BBQ Pork, Baby Bok Choy, jasmine rice
  • Szechuan Chocolate Brownie

House Roasted BBQ Pork

To this I paired a glass of Rollingdale Pinot Noir, from West Okanagan.  The pinot noir has low tannins, light body, some violet aromas/flavours, and higher acidity, and thought it would pair nicely with the BBQ pork.

The hot and sour soup had just the right amount of heat for most people to handle.  I loved the slices of shitake mushrooms in the soup.  The House Roasted BBQ pork was tender and had a tasty sweet brown sauce.  This worked with the acidity of the Rollingdale Pinot Noir.  I wished it did have some crispy pork skin though. The Szechuan chocolate brownie was decadent, covered with a light chocolate sauce and crunchy ribbons of orange peels on top.  Enjoy with a coffee, or maybe port.

Szechuan Chocolate Brownie

I also was able to try some of the Salt and Pepper Tofu, Satay Sauce, Orange Braised Pemberton Beef, Drunken 5 treasure quinoa, and 5 Spice Carrot Cake with Ginger Icing. The panfried tofu with crushed chili flakes was accompanied by a peanut sauce mixed with some lemon grass.  A very tasty dish.  The Pemberton Beef came shredded, reminding me of pulled pork, but with a beefy flavour.  Very succulent.  The 5 Spice Carrot Cake was very gingery and tasted wonderful with the cream cheese icing.  I could have eaten a few plates of these carrot cakes.

I recommend coming to Wild Rice for Dineout Vancouver.  Enjoy!