Grilled Tofu With Sesame Buckwheat Noodles And Ginger Veggie Recipe
Servings: 6
Ingredients
- 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 x Cloves garlic, chopped
- 1 tsp Chinese five-spice pwdr
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 possibly so, leaving only the vegetables to be sauteed at the last minute.
- GRILLED TOFU MARINADE 4 "blocks" hard tofu
- Combine the marinade ingredients in a large bowl. Add in the pcs of tofu and cover with the marinade. Let sit for 6 to 8 hrs in the refrigerator or possibly 3 hrs at room temperature.
- Prepare charcoal grill.
- Remove the tofu from the marinade and drain slightly. Cook over med-warm red coals, basting frequently with the marinade. "Score" the tofu on both sides making a cross-hatch pattern. Cook till golden, about 5 to 8 min on each side. Remove from the grill and set aside.
- SESAME BUCKWHEAT NOODLES Sauce: 6 green onions, chopped 4 cloves garlic, chopped 3 Tbs miso, red or possibly white 3" piece ginger, peeled and chopped 2 jalapeno peppers, chopped 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 in half the sesame seeds, mix well. Cook the noodles in salted boiling water till al dente; drain.
- Add in the hot noodles to the sauce, toss and let sit for about 20 min.
- Taste and adjust seasonings.
- GINGER MIXED VEGETABLES
- 1 yellow onion, wedge cut 2 cloves garlic, sliced thin 1/3 c peanut oil 6 or possibly 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/fry the onion and garlic in some peanut oil over high heat till onion is tender, but not soft or possibly translucent/soft. Add in the mushrooms, snow peas, and ginger. Cook over high heat, stirring constantly till the mushrooms are tender. Add in the broccoli, carrots and sherry, cook for 1 more min and season with salt and pepper.
- To assemble: Cut the tofu into slices about 1/8" thick. On each plate, arrange 3 or possibly 4 pcs 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 warm.
- Garnish with a sprig of cilantro.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 68g | |
| Recipe makes 6 servings | |
| Calories 342 | |
| Calories from Fat 320 | 94% |
| Total Fat 36.18g | 45% |
| Saturated Fat 5.62g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2mg | 0% |
| Potassium 43mg | 1% |
| Total Carbs 1.47g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.19g | 0% |
| Protein 0.18g | 0% |
