It is pasta made from tofu and it is very delicious. It looks and acts just like pasta’s made from wheat, but it is not. It is very good for you and it is only twenty calories per serving, even better. Three carbs and three grams of fat and it is gluten-free. Most markets are carrying it all ready in the refrigerated section with the other refrigerated pasta, if you do not see it, ask them for it.
It comes in angel hair, spaghetti and fettucini; it comes in one of those squishy pouches that all tofu comes in, because it is kept in liquid. Tofu Shirataki is a great pasta made from blending the root of Konnyaku, a member of the yam family and tofu and two grams of fiber; and can not be frozen The main ingredient is soybeans made in the U.S.A..
Where to find it in Atlanta
Ingles Markets, Harris Teeter and Susan Harris M.D. Life for Life Weight Loss.
Soy protein and anti-oxidants known as isoflavones, soy, and ultimately Tofu, it is a great source of healthy energy. Organic Tofu are high in protein and low in calories, sodium, and carbohydrates, while containing no cholesterol and trans fat. Also, these products are gluten- and lactose-free. Tofu’s list of important nutrients are calcium, iron, minerals, polyunsaturated fatty acid, and isoflavone, a type of phytoestrogen derived from plants I think this product is even kosher-certified.
Healthy Recipe Chicken and Amazing Noodles with Vegetables this serves two, but it’s the kind of recipe you can add to, change, and create just the way you like it.
Make it with chicken thighs, because they are much more moist and delicious than breasts. Go ahead and put a cup of homemade chicken stock, really, in this case, nothing substitutes for the real thing, in a frying pan along with a clove of minced garlic, and boil it down to thicken slightly.
Add four skinless, boneless, rinsed, and dried chicken thighs; cover the pan and cook for about 2 min., turn the thighs over, add a couple of carrots cut into matchsticks, broccoli (or broccoli slaw), sauteed mushrooms,
or whatever vegetables you like, in fact that’s all up to you, you are after the gravy here; which is what makes it so delicious).
Cover and cook until chicken is almost done and vegetables are tender, at the last moment you can add a quarter of a cup of minced ginger, and a handful of spinach leaves (or any other dark leafy greens) to the pan (you’ll get the hang of the timing after making this once or twice, it isn’t hard), cover for another moment until greens are wilted. Salt and pepper to taste, and serve as is, or feel free to pour it all over your new favorite noodles. It’s comfort food you can believe in.
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