Tofu On A Bed Of Seasoned Noodles Recipe
Ingredients
| 6 pieces firm tofu, each | ||
| 2 1/2 to 3 inches square and about 1 inch thick | ||
| Teriyaki sauce | 1/4 Cup (16 tbs) | |
| 1/2 cup plus 2 tablespoons rice vinegar | ||
| 1/4 cup reduced-sodium soysauce | ||
| 2 tablespoons dark sesame oil | ||
| Garlic | 1 Clove (5gm), crushed | |
| Orange rind | 1 Teaspoon, grated | |
| 1 teaspoon minced fresh ginger or 1/2 teaspoon ground ginger | ||
| Red cayenne pepper | 1/4 Teaspoon | |
| 1 pound linguine or vermicelli, cooked and rinsed with cold water | ||
| 2 green onions, including tops, thinly sliced | ||
| Minced parsley | 1/4 Cup (16 tbs) (Garnishes:) | |
| 1/3 cup unsalted dry-roasted peanuts, finely chopped | ||
Directions
1 Set the pieces of tofu on a double layer of paper towel-ing.Coverthemwithanothersheetofpapertoweling and put a weight, such as a heavy skillet, on top; let stand for 30 minutes while you 2 In a large bowl, combine the teriyaki sauce with 1/4 cup of the vinegar and set aside.
In another large bowl, combine the remaining 1/4 cup plus 2 tablespoons vinegar with the soy sauce, oil, garlic, orange rind, ginger, and red pepper.
Add the linguine and toss to coat; cover and marinate at room temperature for 4 hours or in the refrigerator overnight.
3 Remove the weight from the tofu and slice each piece in half horizontally so that you have twelve 1/2 inch-thick squares.
Dip both sides of the pieces in the teriyaki and vinegar marinade.
Set the pieces on a plate, cover with plastic food wrap, and marinate at room temperature for 4 hours or in the refrigerator overnight.
4 Preheatthe broiler, setting the rackabout 6 inches from the heat.
Arrange the tofu on a broiler pan and broil for 4 minutes or until the tops are brown.
Turn the tofu over, spoon any remaining teriyaki marinade over the second side and broil 4 minutes more or until brown.
Toss the noodles again.
To serve, spoon a portion of noodles in the center of each dinner plate.
Sliceeach piece of broiled tofu in 3 narrow fingers.
Spread 6 over lapping slices on top of each portion of noodles and sprinkle some green onion, cilantro, and peanuts on top.
Accompany with steamed snow peas or sugarsnap
In another large bowl, combine the remaining 1/4 cup plus 2 tablespoons vinegar with the soy sauce, oil, garlic, orange rind, ginger, and red pepper.
Add the linguine and toss to coat; cover and marinate at room temperature for 4 hours or in the refrigerator overnight.
3 Remove the weight from the tofu and slice each piece in half horizontally so that you have twelve 1/2 inch-thick squares.
Dip both sides of the pieces in the teriyaki and vinegar marinade.
Set the pieces on a plate, cover with plastic food wrap, and marinate at room temperature for 4 hours or in the refrigerator overnight.
4 Preheatthe broiler, setting the rackabout 6 inches from the heat.
Arrange the tofu on a broiler pan and broil for 4 minutes or until the tops are brown.
Turn the tofu over, spoon any remaining teriyaki marinade over the second side and broil 4 minutes more or until brown.
Toss the noodles again.
To serve, spoon a portion of noodles in the center of each dinner plate.
Sliceeach piece of broiled tofu in 3 narrow fingers.
Spread 6 over lapping slices on top of each portion of noodles and sprinkle some green onion, cilantro, and peanuts on top.
Accompany with steamed snow peas or sugarsnap
Chef
