---------- Recipe via Meal-Master (tm) v8.02
  
       Title: Grilled Tofu with Sesame Buckwheat Noodles
  Categories: Chinese, Vegetarian, Pasta
       Yield: 6 servings
  
     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
  
   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.
   
   Posted by Theresa Merkling.
  
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