HouseFOODS Tofu Shirataki Macaroni, 8 Ounce (Pack of 12)

This product is fantastic if you understand how to prepare it. We make mac and cheese with it, baked in the oven or Italian dishes and it is fantastic. When you receive it you want to drain it and wash it with warm water and a strainer. Then you dry it out in a hot pan till all of the moisture is gone. Then finish it off with a tiny bit of milk while hot this gets rid of the brine flavor of the tofu. You can then cool it to make macaroni salad or mix it with butter and cheese and baked in the oven oh, we add bacon bits! It stores in your refrigerator for up to 3 months

We already eat and love the macaroni. The problem is that the box shows KEEP REFRIGERATED, but there was no form of trying to keep it cool inside the box. I put in my fridge right away because the box was left on my side porch in the sun......I hope it doesnt make us sick!!!

I purchased many types of shirataki noodles and most of them have been a really good substitute for pasta products. I was so excited to try this one because I love macaroni and cheese and a couple of times I tried over and over to boil and pan heat and microwave or whatever I could the noodles to make them softer so they'd be more like the texture of true elbow macaroni and I was not successful. With keto recipes and the ability to put cream and plenty of cheese and seasonings in, the flavor wasn't lacking but the texture was just not my favorite for sure.

I missed having macaroni, so I took a chance on some tofu macaroni, and prepped it with powdered American Cheese and some margarin. It turned out okay. The noodles don't grab the cheese and margarin mix like "real" macaroni noodles, so you have to spend some extra effort mixing the stuff, but it turned out okay in the end. The only real draw back is that tofu pasta is not really filling like regular pasta, but then again it doesn't add pounds to your body like regular pasta, so there's that.These actually go pretty decent with other sauces and mixes. Again, they don't grab mixes and sauces like regular pasta, so you do have to add some elbow grease to get them just right, but I think they're decent enough.

As a pasta lover . . . and a Keto meal plan user . . . these are a wonderful replacement item. They DO NEED to be rinsed as they do have a slight fishy smell. I actually rinsed them in cold water for several minutes. Then I put them in boiling water with salt. I made a "pasta" salad for my family gathering with them with small cubes of cheese, green onions, small cubes of ham, boiled egg, sour cream and mayo. The combination was delicious. Several family members tried and enjoyed them too - and will probably be customers now too. Note: They are slimier than a wheat based pasta for those that have a texture thing.

These are AWFUL. What a total waste of money. I tried EVERYTHING but they remained totally rubbery and tasteless. I rinsed them 4 times then cooked every drop of moisture off of them on the stove in a skillet so they would really soften and absorb the sauce I planned to add to them. I then added them to a super yummy, cheesy casserole and left it covered int he fridge for an entire 24 hours so the sauce would soften these noodles and flavor them. Then I baked the casserole the next day as the recipe called for. Still, after ALl of this, the noodles never lost their rubber texture and they were totally inedible. Had over $20 of ingredients in that casserole but still had to throw it down the garbage disposal because of these awful noodles. Don't waste your money!

I love pasta (who doesn't?), but I hate the calories (who doesn't?). Ever since working in China for a stint, I've been on an alternative pasta quest (they have like six dozen kinds of pasta we've never heard of). Tofu noodles are a big deal over there. I've tried a lot of "shirataki" varieties in the U.S. since getting back...and this one takes the cake!Keep in mind that nothing that isn't pasta is going to feel, taste, or cook exactly like pasta—this isn't magic school—so to make an alternative work you have to want it to work, be willing to make a few compromises, and work with it until you figure it out. But this is the BEST shirataki out there, hands down. Start here.Ignore the package instructions. I recommend:INSTRUCTIONSDon't be afraid of the smell. To get rid of it:• strain package(s)• bring a pot of water to a boil with a splash (not a lot) of white vinegar• boil the macaroni for 3-5 minutes• strainTo get flavors to seep into the tofu(i.e., to mimic the way sauces stick to Italian pasta):• return the macaroni to the pot• add sauce and seasonings• simmer for at least 5 minutes (you can't "overcook" this pasta)Serve and love.

I had heard that adding tofu to shirataki would make the texture better, but the texture is still rubbery and the taste is still bland.But the noodles are a good low carb fill.