Buckwheat Noodle Salad with Grilled Tofu and Roasted Peppers
Recipe: Buckwheat Noodle Salad with Grilled Tofu and Roasted Peppers
From: Vegetarian Cooking for Everyone
Serves: 6
Tofu and Marinade:
1 package Chinese-style firm tofu
1/3 c. hoisin sauce
2 tsp. dark sesame oil
1/3 c. rice wine (mirin)
3 Tbsp. soy sauce
1-1/2 Tbsp. dark brown sugar
1-1/2 Tbsp. tomato paste
3 garlic cloves, minced
1 Tbsp. minced ginger
2 pinches red pepper flakes
Noodles:
2 red bell peppers, halved lengthwise and brushed with oil
12-oz. pkg. soba (buckwheat) noodles
1 bunch scallions, trimmed and thinly sliced
2 Tbsp. chopped fresh cilantro
2 Tbsp. toasted black or white sesame seeds
Cut the tofu into slabs about 3/8" thick and drain briefly on paper towels. Whisk the remaining marinade ingredients together in a pie plate. Add the tofu and turn the pieces so that they are all covered with the marinade. Cover and refrigerate at least 1 hour, preferably overnight up to 24 hours.
Prepare grill or heat broiler. Remove tofu from marinade and reserve marinade. Grill or broil until browned on both sides, then slice into strips. Grill or broil the peppers with skin side towards heat until the skin blisters, then peel and slice into narrow strips. Boil the noodles in a large pot of salted water until done according to package instructions. Drain and rinse under cold water to stop the cooking; shake off excess water. Toss noodles with reserved marinade, scallions, cilantro, peppers, and tofu. Sprinkle sesame seeds over the noodles, toss again and serve.
Notes:
This is good cold or at cool room temp. and would be excellent for a summer potluck or picnic. We both liked the flavor, but it's not especially appetizing to look at because of the brown noodles, brown tofu, and dark red peppers with brown dressing over all.
I don't usually bother to halve the peppers, just grill them whole, turning several times to blister the entire outside.
From: Vegetarian Cooking for Everyone
Serves: 6
Tofu and Marinade:
1 package Chinese-style firm tofu
1/3 c. hoisin sauce
2 tsp. dark sesame oil
1/3 c. rice wine (mirin)
3 Tbsp. soy sauce
1-1/2 Tbsp. dark brown sugar
1-1/2 Tbsp. tomato paste
3 garlic cloves, minced
1 Tbsp. minced ginger
2 pinches red pepper flakes
Noodles:
2 red bell peppers, halved lengthwise and brushed with oil
12-oz. pkg. soba (buckwheat) noodles
1 bunch scallions, trimmed and thinly sliced
2 Tbsp. chopped fresh cilantro
2 Tbsp. toasted black or white sesame seeds
Cut the tofu into slabs about 3/8" thick and drain briefly on paper towels. Whisk the remaining marinade ingredients together in a pie plate. Add the tofu and turn the pieces so that they are all covered with the marinade. Cover and refrigerate at least 1 hour, preferably overnight up to 24 hours.
Prepare grill or heat broiler. Remove tofu from marinade and reserve marinade. Grill or broil until browned on both sides, then slice into strips. Grill or broil the peppers with skin side towards heat until the skin blisters, then peel and slice into narrow strips. Boil the noodles in a large pot of salted water until done according to package instructions. Drain and rinse under cold water to stop the cooking; shake off excess water. Toss noodles with reserved marinade, scallions, cilantro, peppers, and tofu. Sprinkle sesame seeds over the noodles, toss again and serve.
Notes:
This is good cold or at cool room temp. and would be excellent for a summer potluck or picnic. We both liked the flavor, but it's not especially appetizing to look at because of the brown noodles, brown tofu, and dark red peppers with brown dressing over all.
I don't usually bother to halve the peppers, just grill them whole, turning several times to blister the entire outside.