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Grilled Tofu with Sesame Buckwheat Noodles

Grilled Tofu with Sesame Buckwheat Noodles comes together with Peanut Oil, Sesame Oil, Red Wine, Mushroom Soy Sauce, and Black Vinegar. Serves 6. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 1/2 cup
• 1/2 cup
• 1/2 cup
• 1/4 cup
• 1/4 cup
• 6 clove
• 1 tsp
• A beautifully compose plate with many flavors and

Method (preview)

1. 1

   GRILLED TOFU MARINADE 4 "blocks" firm tofu

2. 2

   Combine the marinade ingredients in a large bowl.

3. 3

   Add the pieces of tofu and cover with the marinade.

4. 4

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

5. 5

   Prepare charcoal grill.

6. 6

   Remove the tofu from the marinade and drain slightly.

7. 7

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

8. 8

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

9. 9

   Remove from the grill and set aside.

10. 10

    SESAME BUCKWHEAT NOODLES Sauce: 6 green onions, minced

11. 11

    Combine the sauce ingredients in a large bowl.

12. 12

    Add half the sesame seeds, mix well.

13. 13

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

14. 14

    Add the warm noodles to the sauce, toss and let sit for about 20 minutes.

15. 15

    Taste and adjust seasonings.

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 minutes 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

    Garnish with a sprig of cilantro.

23. 23

    From "Glories of the Vegetarian Table" by Janet Hazen.

24. 24

    Posted by Theresa Merkling.