Food experiment: Tofu Shirataki
Yeah, so this was a total shot in the dark as to whether they would be edible, but they were both weird and on sale so they fit my standard requirements for a culinary adventure.
Shirataki noodles are made from a root (often translated on the packaging as yam) and – in this case – tofu. They are packaged wet, kind of like sauerkraut.
Because the packaging warned that they are often parboiled to get rid of the smell (other notes included “distinctive texture”), I drained the packaging liquid and set it to marinate in a spicy cooking sauce. Then, I fried it all up in a pan with eggplant and shredded cabbage.
Right after cooking – fairly tasty, but still not as sexy a texture as proper noodles… they ended up having an almost al dente texture. Maybe I should have parboiled, but I was more worried about the flavor.
After freezing – No. Just no. So the website has a warning not to freeze, but the packaging didn’t, and ew! It turned into thin strips of plastic, I swear! So I am picking those out and dropping them in my trash so I can eat the rest of the goody.