Peanut-Broiled Tofu over Rice Noodles

[Guest guest]

I'm pretty sure I stupidly scanned this, in repetition of what Pat H had already

sent, but now I can't put my finger on it, so . . .

 

 

* Exported from MasterCook *

 

Peanut-Broiled Tofu over Rice Noodles

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 pound firm tofu

1 lemon

3/4 cup minced scallions

1 tablespoon minced garlic

2 teaspoons minced gingeroot

2 teaspoons ground cumin

1 teaspoon ground coriander

1/4 teaspoon turmeric

1/8 teaspoon black pepper

1 1/2 tablespoons blackstrap molasses

1/3 cup soy sauce -- plus 1 teaspoon

6 tablespoons smooth natural peanut butter

2 tablespoons honey

1 tablespoon rice vinegar

1/4 teaspoon red pepper flakes -- (optional)

1 teaspoon mirin

1 cup water

2 tablespoons minced cilantro

2 cups broccoli florets

6 ounces flat rice noodles or egg-less spaghetti

noodles

1 cup mung bean sprouts

1/2 cup shredded carrot

1/2 cucumber -- peeled, seeded, and sliced

6 sprigs cilantro

 

Yield: 6 servings * Prep Time: 25 minutes * Cooking Time: 15 minutes

 

Various cuisines throughout Southeast Asia feature recipes for peanut-based

dishes. They vary distinctly, depending on region and cook, from sauces rich

with coconut milk to thin marinades used for meats or tempeh. A common element

in many is the taste combination of peanuts and soy sauce. This simple marinade

and sauce is an example of a moderately light peanut dish.

 

1. Drain the tofu and cut it into 1-inch-thick slices. Place them on a clean

kitchen towel with a second towel on top. Put a light cutting board on the towel

and press gently. Allow the tofu to drain for 30 minutes.

 

2. Zest the lemon and set this aside, covered, in a small bowl. Squeeze the

juice from the lemon into a shallow baking dish. Add to this 1/4 cup of

scallions, the garlic, ginger, cumin, coriander, turmeric, pepper, molasses, and

1/4 cup soy sauce. Mix well. When the tofu has drained, place it in the dish

with the lemon juice mixture. Turn the pieces of tofu to coat, then cover and

allow them to marinate in the refrigerator for at least 2 hours or up to a day.

 

3. In a small mixing bowl, combine the remaining 1/2 cup scallions, soy sauce, 2

tablespoons peanut butter, honey, vinegar, red pepper flakes, mirin, water, and

minced cilantro. Mix well and set aside.

 

4. Place the broccoli in the top rack of a steamer over rapidly boiling water.

Cook, covered, until it is a vibrant green and just tender, 5 minutes. Transfer

immediately to a strainer and place under cold running water to stop its

cooking. Allow it to drain once cold.

 

5. Preheat the broiler to high. Place the tofu about 6 inches from the heat and

broil, turning once and brushing with the marinade, until it is lightly browned

on both sides, about 10 minutes.

 

6. Meanwhile, cook the noodles in 3 quarts of rapidly boiling water until they

are al dente. (Depending on the type of noodle the time will vary.) Drain the

noodles immediately, then transfer them to a large serving platter. Add the

broccoli and pour the peanut butter sauce over the noodle & Toss thoroughly.

Place the bean sprouts in the center of the noodles with the cooked tofu on top.

Garnish with carrots and cucumber slices, then place the cilantro sprigs on top.

Serve at once.

 

Cook's Note: It is not essential to press the tofu here, but if time allows it,

do so as the texture is improved.

 

 

Source:

" ISBN 0-89594-738-2 "

 

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Per Serving (excluding unknown items): 137 Calories; 4g Fat (22.5% calories from

fat); 9g Protein; 21g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 944mg

Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit;

1/2 Fat; 1/2 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0