| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Vegetarian |
Cklive07 |
4 |
servings |
INGREDIENTS
| 1 |
lb |
Extra-firm tofu |
| 1 1/2 |
tb |
Yamari soy sauce |
| 1 |
tb |
Oriental sesame oil |
| 1 |
tb |
Dry sherry |
| 1 |
lb |
Soba; (buckwheat noodles) |
|
|
=== DRESSING === |
| 3 |
tb |
Tamari soy sauce |
| 3 |
tb |
Oriental sesame oil |
| 2 |
tb |
Brown sugar |
| 1 |
ts |
Hot chili oil |
| 1 |
tb |
Rice vinegar or red wine vinegar |
| 2 |
ts |
Scraped; coarsely-grated ginger root |
| 1 |
tb |
Sesame seeds |
| 2 |
lg |
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
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