SESAME TOFU NOODLES

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TODAY'S TIP: SESAME TOFU NOODLES

 

 

Even folks who say they hate tofu enjoy this dish. It doesn't keep

well, but you probably won't have any leftovers to worry about. Note:

You should be sure you're using real shoyu soy sauce (such as

Kikkoman), not an imitation--it does make a difference in the flavor.

Similarly, you can use noodles other than soy flat noodles, but the

flavor will be quite different. (You can find soy noodles at natural

foods stores.) Serves eight. Per serving: 5.9 grams fat, 280 calories.

 

1 pound tofu (firm, if possible)

1/2 cup shoyu (soy sauce)

2 tablespoons toasted sesame oil

1/2 cup water

1 tablespoon rice or wine vinegar

Dash or 2 hot pepper sauce

Pinch powdered mustard

1 pound soy flat noodles

1 tablespoon toasted sesame seeds

1 bunch green onions, thinly sliced

 

At least 24 hours before making the dish, freeze the tofu. For a

firmer texture, it may be frozen after draining the liquid.

 

Thaw tofu; drain it and slice into 1/4-inch-thick slices. Mix shoyu,

sesame oil, water, vinegar, pepper sauce, and mustard. Marinate tofu

slices, then fry in a skillet until browned on both sides. Set aside

to cool slightly.

 

Cook noodles in water with a small amount of oil until done. Drain

thoroughly. Meanwhile, slice tofu slabs into small pieces, about

1-inch long and 1/2-inch wide. Mix tofu pieces into cooked noodles

along with remainder of marinade liquid. Sprinkle green onions and

sesame seeds over dish.