What's New with Our Recipe!

Have your pasta and eat it too this summer with Tofu Shirataki, only 10 calories and 3g of carbs per serving! Try them out in our light and refreshing Shirataki Sesame Ginger Salad!
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Shirataki Sesame Ginger Salad

Shirataki Sesame Ginger Salad

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Tofu Pumpkin Cheesecake

1. Beat Tofu, cream cheese, sugar and all the spices together in a blender until smooth. 2. Add lemon juice and vanilla extract and pumpkin puree. 3. Soften the gelatin in 1/4 cup cold water in a small pan. 4. Stir over a gentle heat until dissolved. Cool slightly before stirring into the Tof
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Tofu Pumpkin Cheesecake

Spinach Noodle Bake

Preheat oven to 350°. Prepare noodles according to package directions below. In non-stick, skillet, toss noodles over medium high heat until dry. Set aside. In a bowl combine spinach, mushrooms, water chesnuts, onions and cheese. Fold in noodles. Lighly grase a 1-1/2-quart baking dish
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Spinach Noodle Bake

Tofu a l'orange

(To freeze tofu, drain package of all water and place tofu block in freezer bag. Defrost in the refrigerator.) Preheat the oven to 400 degrees. Line a baking sheet with parchment paper and spray lightly with cooking spray. Squeeze as much liquid as possible out of the defrosted tofu and dice
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Tofu a l'orange

Cold Shirataki Noodle Soup (Naengmyeon)

Put vegetable broth, sugar and salt in a pot and bring to a boil. Lower heat and simmer for 15 minutes, uncovered. Turn the heat off, transfer the broth to a bowl and refrigerate until cold (about an hour).
Drain shirataki noodles and rinse a few times to remove the odor.
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Cold Shirataki Noodle Soup (Naengmyeon)


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