Side Pannel
Grilled Tofu with Sesame Buckwheat Noodles and Ginger Veggie
Grilled Tofu with Sesame Buckwheat Noodles and Ginger Veggie
- Recipe Submitted by ADMIN on 09/26/2007
Category: Chinese, Vegetarian, Pasta
Ingredients List
- 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
Directions
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.
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.
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