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.  Recipe By     :  From:                    
Date:  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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