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Tofu Shirataki Chinese Salad
Asian seasonings liven up a simple cold noodle salad in this recipe from Chef Theresa Lin, best known for the food design on the hit film, Eat Drink Man Woman. It is made with a pasta alternative from House Tofu, but you could substitute pasta or noodles - cook noodles according to package directions.


  • 1 pkg (8 oz) House Tofu Shirataki spaghetti shape*
  • 1/2 large napa cabbage
  • 2 large carrots
  • 2 stalks celery
  • .
  • Seasonings:
  • 2 Tbsp sweet soy sauce paste or soy sauce
  • 1 tsp Szechuan brown peppercorn oil or House Rayu (chili oil)
  • 1 tsp sesame oil
  • 1 Tbsp garlic cloves smashed



1) Cook Tofu Shirataki in boiling water for 2 minutes, drain and dry well. Cut into manageable size and set aside.

2) Cut cabbage, carrot, celery into 2-inch long silvers. Arrange around edge of a plate to form a circle.

3) Put Tofu Shirataki in the center. Mix soy sauce paste, oil and garlic. Serve cold.

* House Tofu Shirataki is a pasta alternative made by blending the root of a member of the yam family with tofu. Braised Tofu recipe by Chef Theresa Lin. Printed with permission of Nicole Kruse, Dentsu Communications
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