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CATEGORY CUISINE TAG YIELD
Grains Vegetarian Cklive07 4 Servings

INGREDIENTS

1 lb Extra-firm tofu
1 1/2 T Yamari soy sauce
1 T Oriental sesame oil
1 T Dry sherry
1 lb Soba, buckwheat noodles
=== DRESSING ===
3 T Tamari soy sauce
3 T Oriental sesame oil
2 T Brown sugar
1 t Hot chili oil
1 T Rice vinegar or red wine
vinegar
2 t Scraped, coarsely-grated
ginger root
1 T Sesame seeds
2 Scallions, sliced very thin
4 c Washed spinach, leaves
stacked
And julienned

INSTRUCTIONS

Cut the tofu into 1/4-inch thick slices and pat them very dry with a
kitchen towel or paper towels. Cut each slice into 4 triangles by
cutting a big "X" from corner to corner. Combine soy sauce, sesame
oil, and sherry in a large bowl. Add tofu, then, with a rubber
spatula, very gently toss it with the marinade. Let marinate at least
30 minutes, or cover and chill up to 24 hours. Preheat oven to 450
degrees. Place the tofu and its marinade in a single layer in a large
shallow baking dish. Bake 25 to 30 minutes, or until golden all over.
Shake the pan after 15 minutes to prevent the tofu from sticking.
Place the cooked tofu on a flat plate and cool slightly, then
refrigerate until cold throughout, about 1 1/2 hours. Meanwhile,  bring
a large stockpot of water to a boil. Drop in the soba and cook  until
al dente, about 7 minutes. You must watch soba carefully  because if it
is overcooked if it will fall apart, yet you don't want  if it too firm
either. Keep tasting a strand to be certain if it is  cooked properly.
Drain the soba in a colander, then rinse under cold  running water.
Vigorously shake out all the water, then place the  noodles in a large
bowl. Make the dressing by combining all the  ingredients in a bowl.
Set aside. Toast the sesame seeds by placing  them in a small pot over
medium heat. Swirl the pan around until the  seeds become fragrant and
start to smoke, about 4 minutes. Do not  take your eyes off them. When
lightly golden, pour them into a small  bowl and let them cool. When
the tofu is cold, mix it into the  noodles along with the sesame seeds
and scallions. Pour on the  dressing and toss well. Marinate the salad
at least one hour or up to  2 days before serving. Cover and chill if
it is longer than 2 hours.  It is best served cool or at room
temperature, remove it from the  refrigerator a half hour or so before
serving time. Just before  serving mix in the spinach. This recipe
yields 4 servings.  Recipe Source: COOKING LIVE with Sara Moulton
Recipe courtesy of  Jeanne Lemlin, "Simple Vegetarian Pleasures" From
the TV FOOD NETWORK  ~ (Show # CL-9132 broadcast 05-19-1998) Downloaded
from their  Web-Site - http://www.foodtv.com  Formatted for MasterCook
by Joe Comiskey, aka MR MAD -  jpmd44a@prodigy.com ~or-
MAD-SQUAD@prodigy.net  11-20-1998  Recipe by: Jeanne Lemlin  Converted
by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 160
Calories From Fat: 65
Total Fat: 7.8g
Cholesterol: 0mg
Sodium: 767.6mg
Potassium: 237.8mg
Carbohydrates: 11.6g
Fiber: 1.2g
Sugar: 7.8g
Protein: 13.3g


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