INGREDIENTS

INSTRUCTIONS

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.  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

A Message from our Provider:

“Just when you thought it was safe to ignore God . . .”