Keto Gado-Gado Salad with Shirataki Noodles

Ingredients

• 16 oz Shirataki noodles
• 2 cups Cabbage
• 1 cup Bean sprouts
• 1 Cucumber
• 4 Hard-boiled eggs
• 14 oz Tofu
• 14 oz Tempeh
• 0.5 cup Sunflower seed butter
• 3 tbsp Coconut aminos
• 2 tbsp Lime juice
• 2 cloves Garlic
• 1 tsp Ginger
• 0.5 tsp Chili flakes
• 0.25 cup Water

Instructions

1. 1Rinse the 16 oz shirataki noodles under cold water, then drain them thoroughly. Place the drained noodles in a medium pot and cook over medium heat for 3-5 minutes, stirring occasionally, until they are heated through. Remove from heat and set aside.
2. 2Cut the 2 cups of cabbage into bite-sized pieces. Place the cut cabbage and the 1 cup of bean sprouts in a steamer basket over boiling water, or directly into a pot of boiling water. Steam or boil for 2-3 minutes, until they are tender-crisp. Immediately remove from heat and drain well.
3. 3Slice the 1 cucumber into 1/4-inch thick rounds. Cut the 4 hard-boiled eggs into quarters.
4. 4Cut the 14 oz tofu into 1-inch cubes. Cut the 14 oz tempeh into 1-inch cubes. Spread the cubed tofu and tempeh in a single layer on a baking sheet. Bake in a preheated oven at 400°F (200°C) for 15-20 minutes, or air fry at 375°F (190°C) for 10-15 minutes, flipping halfway through, until golden brown and crispy.
5. 5Prepare the sauce: In a blender, combine the 0.5 cup sunflower seed butter, 3 tbsp coconut aminos, 2 tbsp lime juice, 2 cloves of garlic (peeled), 1 tsp ginger (peeled and roughly chopped), 0.5 tsp chili flakes, and 0.25 cup water. Blend on high speed until the sauce is completely smooth and well combined.
6. 6To assemble the salad, divide the cooked 16 oz shirataki noodles among four plates. Top the noodles with the steamed 2 cups of cabbage and 1 cup of bean sprouts, the sliced 1 cucumber, the quartered 4 hard-boiled eggs, and the baked 14 oz tofu and 14 oz tempeh.
7. 7Drizzle the prepared sauce generously over the assembled salad. Serve immediately.

Substitutions

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