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Grilled Tofu With Sesame Buckwheat Noodles

Grilled Tofu With Sesame Buckwheat Noodles is a grilling recipe made with Peanut Oil, Sesame Oil, Red Wine, Mushroom Soy Sauce, and Black Vinegar. Serves 6. Keep it handy for the next time you cook it.

Ingredients

• 1/2 cup
• 1/2 cup
• 1/2 cup
• 1/4 cup
• 1/4 cup
• 6 clove
• 1 tsp
• 4

Method (preview)

1. 1

   Combine the marinade ingredients in a large bowl.

2. 2

   Add the pieces of tofu and cover with the marinade.

3. 3

   Let sit for 6 to 8 hours in the refrigerator or 3 hours at room temperature.

4. 4

   Prepare charcoal grill.

5. 5

   Remove the tofu from the marinade and drain slightly.

6. 6

   Cook over med-hot red coals, basting frequently with the marinade. "Score" the tofu on both sides making a cross-hatch pattern.

7. 7

   Cook until golden brown, about 5 to 8 min on each side.

8. 8

   Remove from the grill and set aside.

9. 9

   Sesame Buckwheat Noodles 6 green onions, minced

10. 10

    Combine the sauce ingredients in a large bowl.

11. 11

    Add half the sesame seeds, mix well.

12. 12

    Cook the noodles in salted boiling water until al dente; drain.

13. 13

    Add the warm noodles to the sauce, toss and let sit for about 20 min. Taste and adjust seasonings.

14. 14

    1 yellow onion, wedge cut

15. 15

    1 head broccoli flowerets only, blanched 2 carrots, slivered and blanched splash of dry sherry salt and pepper, to taste cilantro sprigs for garnish

16. 16

    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.

17. 17

    Add the mushrooms, snow peas, and ginger.

18. 18

    Cook over high heat, stirring constantly until the mushrooms are tender.

19. 19

    Add the broccoli, carrots and sherry, cook for 1 more min and season with salt and pepper.

20. 20

    To assemble: Cut the tofu into slices about 1/8" thick.

21. 21

    Spoon some of the noodles onto each plate and finish with the vegetables.

22. 22

    The tofu and noodles are served at room temperature and the vegetables are served hot. Garnish with a sprig of cilantro.