VCE: Buckwheat Noodle Salad With Grilled Tofu And Roasted Pepper

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* Exported from MasterCook *

 

Buckwheat Noodle Salad With Grilled Tofu And Roasted Pepper

 

Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, page 178

Serving Size : 4 Preparation Time :0:00

Categories : Pasta, Couscous, Etc. Soyfoods

Vegetables Salads, Main Dish

 

Amount Measure Ingredient -- Preparation Method

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***THE TOFU AND MARINADE***

1 package Chinese-style firm tofu

1/3 cup hoisin sauce

2 teaspoons dark sesame oil

1/3 cup rice wine -- (mirin)

3 tablespoons soy sauce

1 1/2 tablespoons dark brown sugar

1 1/2 tablespoons tomato paste

3 garlic cloves -- minced

OR put through a press

1 tablespoon minced ginger

2 pinches red pepper flakes

***THE NOODLES***

2 red bell peppers -- halved lengthwise

and brushed with oil

12 ounces packaged soba noodles

1 bunch scallions -- thinly sliced

including a little of the greens

2 tablespoons chopped cilantro

2 tablespoons toasted black or white sesame seeds

 

SERVES 4 TO 6

 

The tofu can marinate for a day or longer, but try to give it at least 1

hour. Buckwheat noodles can be found in Asian markets and many natural

food stores. Check the package instructions - they cook more quickly than

semolina pasta.

 

Cut the tofu into slabs about 3/8 inch thick and drain briefly on paper

towels. Whisk the remaining marinade ingredients together in a pie

plate. Add the tofu and turn the pieces so that all are covered with the

marinade. Cover and refrigerate until ready to use. Prepare the grill or

heat the broiler. Remove the tofu from the marinade, reserving the

marinade. Grill or broil until browned on both sides, then slice into

strips. Grill or broil the peppers until the skin blisters, then peel and

slice in to narrow strips. Boil the noodIes in a large pot of salted water

until done, according to the package instructions. Drain and rinse under

cold water to stop the cooking and shake off excess water. Toss the

noodIes with the reserved marinade, scallions, cilantro, peppers, and

tofu. Sprinkle the sesame seeds over the noodles. Toss again and serve.

 

 

 

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