lemlin - soba, roasted tofu in spinach salad

[Guest guest]

here's another that was posted on another list - that looks good

 

 

 

* Exported from MasterCook *

 

Soba and Roasted Tofu Salad With Shredded Spinach

 

Recipe By :Food TV: Cooking Live with Jeanne Lemlin

Serving Size : 4 Preparation Time :0:00

Categories : New Import

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound extra firm tofu

1 1/2 tablespoons tamari soy sauce

1 tablespoon oriental sesame oil

1 tablespoon dry sherry

1 pound soba noodles -- buckwheat noodles

DRESSING:

3 tablespoons tamari soy sauce

3 tablespoons oriental sesame oil

2 tablespoons brown sugar

1 teaspoon hot chili oil

1 tablespoon rice vinegar -- or red wine vinegar

2 teaspoons scraped then coarsely grated gingerroot

1 tablespoon sesame seeds

2 large scallions -- very thinly sliced

4 cups spinach -- washed , leaves stacked and julienned

 

 

Cut the tofu into 1/4-inch thick slices and pat them very dry with a kitchen

towel or paper towels.

 

Cut each slice into 4 triangles by cutting a big " X " from corner to corner.

 

Combine soy sauce, sesame oil, and sherry in a large bowl.

 

Add tofu, then, with a rubber spatula, very gently toss it with the marinade.

 

Let marinate at least 30 minutes, or cover and chill up to 24 hours.

 

Preheat oven to 450 degrees.

 

Place the tofu and its marinade in a single layer in a large shallow baking

dish. Bake 25 to 30 minutes, or until golden all over. Shake the pan after 15

minutes to prevent the tofu from sticking.

 

Place the cooked tofu on a flat plate and cool slightly, then refrigerate until

cold throughout, about 1 1/2 hours.

 

Meanwhile bring a large stockpot of water to a boil. Drop in the soba and cook

until al dente, about 7 minutes. You must watch soba carefully because if it is

overcooked if it will fall apart, yet you don't want if it too firm either. Keep

tasting a strand to be certain if it is cooked properly.

 

Drain the soba in a colander, then rinse under cold running water.

 

Vigorously shake out all the water, then place the noodles in a large bowl.

 

Make the dressing by combining all the ingredients in a bowl. Set aside.

 

Toast the sesame seeds by placing them in a small pot over medium heat. Swirl

the pan around until the seeds become fragrant and start to smoke, about 4

minutes. Do not take your eyes off them. When lightly golden, pour

them into a small bowl and let them cool.

 

When the tofu is cold, mix it into the noodles along with the sesame seeds and

scallions. Pour on the dressing and toss well. Marinate the salad at least one

hour or up to 2 days before serving.

 

Cover and chill if it is longer than 2 hours. It is best served cool or at

room temperature, remove it from the refrigerator a half hour or so before

serving time. Just before serving mix in the spinach.

 

Posted on mc-recipe 29 Mar 2001 vrub

 

Source:

" Author of Simple Vegetarian Pleasures "

T(Needs to marinade at least):

" 0:30 "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 656 Calories; 22g Fat (28.2% calories

from fat); 29g Protein; 96g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol;

2067mg Sodium. Exchanges: 6 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 3

1/2 Fat; 1/2 Other Carbohydrates.

 

 

Nutr. Assoc. : 1497 0 1356 0 0 0 0 1356 0 0 0 630 0 0 0 0

 

 

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