Tofu Bites&Shirataki Knots Cocktail

This is a perfect plate for when you have guests over. Its all about being cute and tasty but light. [so by the time you actually sit down to eat no one will be over-stuffed by the deep fried finger food]The dressing needs 30 seconds to make so you do it last minute, and the rest can be prepared even 4 days before!!

I used tofu and shirataki noodles. Shirataki noodles have ZERO calories and carbs so basically is like eating air! But the texture is very interesting-chewy/stretchy. Tofu is also a light food, but with a high quality nutrient content, packed with protein. I also made a brine to put the tofu and shirataki to marinate and get a sea flavor. I thought that it wouldnt do much, but it actually made the flavors much nicer!

You need :

-1 pack [200gr] extra firm tofu [not silken]

-1 pack shirataki noodles[I got them from Soya for 1.50euros]

-2 sticks kombu seaweed[also from Soya, but you can get them from a health food store]

-4 sheets nori [the ones you make sushi with]

-2cups water

-2tbsp rapadura sugar

-3 1/2 tbsp coarse SEA salt

-1tbsp soy sauce

-1tsp rice vinegar

For the dressing [make sure you use your favorite ingriedients, because thats what you are going to taste] :

-1/2 cup of your favorite ketchup

-4 tbsp of your favorite vegan mayonnaise

- parsley or nori flakes to garnish

-1/4 tsp brine

Kombu Sticks

Inspect kombu sticks. If you see any sand of dirt, remove with a damp cloth but dont wash off the white stuff [its all about that] Soak them in the 3 cups of water for 30 min. Bring to boil in the same water for 3 minutes, and remove from heat. Take kombu sticks out of the water and store in the freezer for later use.

While the water is still hot add sugar and salt and whisk until they dissovle. Put nori sheets in food procesor to make them in flakes, add them to the brine, along with soy sauce and vinegar. Set aside.

Press tofu lightly covered in paper towels to remove excess water, taking care not to crush it. Cut in pretty bite-sized shapes. Place inside the bowl with the brine.

This is how the knot-bites should look.

Now open the shirataki noodles, drain them, but keep 2 tbsp of their brine and add it to our kombu brine. Pick out 6 long noodles, fold them in half and start making knots[3 knots,one after the other is perfect]If the ‘tail’ is too long make more knots or chop at desirable length. Keep doing that until there are no noodles left. Some bites might come out smaller, because not all noodles all long, but just add more [like 8 instead of 6,so they become chunky] There will be some short noodles left but keep them in the fridge for, lets say, a seaweed salad. I made around 20 shirataki bites from my package.

Put shirataki also in the brine and refrigerate for at least 24 hours. Before you serve take bites out of brine and drain them, then arrange on a serving plate. Mix ketchup and mayo with 1/4 tsp from the brine[not more because its wayyy too salty] and pour over the bites. Sprinkle with dried parsley flakes or nori seaweed flakes if you wish and you are ready!