Grilled Tofu With Sesame Buckwheat Noodles &

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Title: Grilled Tofu with Sesame Buckwheat Noodles
Categories: Chinese, Vegetarian, Pasta
Yield: 6 servings

1/2 c Peanut oil
1/2 c Sesame oil
1/2 c Red wine
1/4 c Mushroom soy sauce
1/4 c Black vinegar
6 Cloves garlic, minced
1 ts Chinese five-spice powder

A beautifully compose plate with many flavors and
colors. Each component is placed on the plate
separately, making three little groupings of bright
and exciting tastes. The noodles and tofu can be made
ahead, held at room temperature for an hour or so,
leaving only the vegetables to be sauteed at the last
minute.

GRILLED TOFU MARINADE 4 "blocks" firm tofu

Combine the marinade ingredients in a large bowl. Add
the pieces of tofu and cover with the marinade. Let
sit for 6 to 8 hours in the refrigerator or 3 hours at
room temperature.

Prepare charcoal grill.

Remove the tofu from the marinade and drain slightly.
Cook over med-hot red coals, basting frequently with
the marinade. "Score" the tofu on both sides making a
cross-hatch pattern. Cook until golden brown, about 5
to 8 minutes on each side. Remove from the grill and
set aside.

SESAME BUCKWHEAT NOODLES Sauce: 6 green onions, minced
4 cloves garlic, minced 3 Tbs miso, red or white 3"
piece ginger, peeled and minced 2 jalapeno peppers,
minced 1/2 c sesame oil 1/2 c peanut oil 1/4 c
seasoned rice wine vinegar 2 Tbs sherry vinegar 3 Tbs
soy sauce salt and pepper to taste

1 c sesame seeds, toasted 1 to 1 1/2 lb buckwheat
noodles

Combine the sauce ingredients in a large bowl. Add
half the sesame seeds, mix well. Cook the noodles in
salted boiling water until al dente; drain. Add the
warm noodles to the sauce, toss and let sit for about
20 minutes. Taste and adjust seasonings.

GINGER MIXED VEGETABLES

1 yellow onion, wedge cut 2 cloves garlic, sliced thin
1/3 c peanut oil 6 or 8 shiitake mushrooms, sliced
1/4" wide small handful snow peas, trimmed and strings
removed 5" piece ginger, peeled and sliced very thin 1
head broccoli flowerets only, blanched 2 carrots,
slivered and blanched splash of dry sherry salt and
pepper, to taste cilantro sprigs for garnish

To prepare the vegetables, saute the onion and garlic
in some peanut oil over high heat until onion is
tender, but not soft or translucent. Add the
mushrooms, snow peas, and ginger. Cook over high
heat, stirring constantly until the mushrooms are
tender. Add the broccoli, carrots and sherry, cook
for 1 more minutes and season with salt and pepper.

To assemble: Cut the tofu into slices about 1/8"
thick. On each plate, arrange 3 or 4 pieces of tofu
overlapping each other. Spoon some of the noodles
onto each plate and finish with the vegetables. The
tofu and noodles are served at room temperature and
the vegetables are served hot. Garnish with a sprig of
cilantro.

From "Glories of the Vegetarian Table" by Janet Hazen.

Posted by Theresa Merkling.

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