INGREDIENTS

INSTRUCTIONS

Roast the Red Peppers (at least a day in advance):
1. Cut the red peppers in half, seed them, and broil them till soft,
turning them occasionally. Don't let the meat burn! Remove skins once they
cool.
2. Store in a closed container in the refrigerator for at least a day.
Broil the Tofu (can be done in advance):
1. Slice the firm tofu into thin slices and place them in a single layer of
a large baking dish.
2. Make a marinade by blending together the ponzu sauce, soy sauce, crushed
garlic, 1/2 roasted pepper, 1 T of the juice expressed by the peppers, and
1/4    cup of water.
3. Pour over the tofu and let sit for 2 hours or so.
4. Put the baking dish in the oven and broil fairly near the heat until the
sauce is bubbling nicely.
5. Remove from oven, put 2 T of the marinade from the dish aside, and
return the tofu (with the rest of the marinade still in it) to the oven.
6. Broil till dry on top.  Turn over tofu and broil till again dry on top.
Continue doing this till thoroughly dry, but do not let the tofu burn!
Divide each slice of tofu in 2 or 3 pieces, and set aside. This can be done
in advance.
Make Broccoli Mixture:
1. Break up the broccoli florets, and peel and slice the stems.  Add to a
frying pan with the sliced onions, and 3 cloves of minced garlic.  Fry in a
small amount of canola oil until the onions are soft and the broccoli is
slightly tender yet still bright green.  Remove to a bowl with all liquid.
Dont't wash the frying pan (you'll use it in a minute for the mushrooms).
2. Cut the remaining 2 1/2 red peppers into strips and add to the broccoli
mixture in the bowl along with the remaining juices expressed by the
peppers.
3. Add the reserved 2 T of the tofu marinade, mix well, and set aside.
Prepare Pine Nuts & Mushrooms:
1. Toast the pine nuts till just browned.
2. Put the sliced mushrooms and 3 cloves minced garlic in the frying pan
with the 1 t butter and a little canola oil and fry till the mushrooms are
ready.
Assemble:
1. Mix the cream cheese in a bowl along with all the liquid from the
broccoli mixture. Soften if necessary in the microwave or a pan, in order
to get a smooth creamy mixture.
2. Cook the noodles.  I like soba, but wide egg noodles work also.
3. Heat the tofu in the oven or microwave till warm.
4. Combine the cream cheese mixture with the mushrooms in the frying pan,
and add the brocooli mixture and pinenuts. Mix thoroughly, then cook over
medium heat till thoroughly heated.
5. Carefully mix in tofu, and serve immediately over noodles.
ELLIS@OSF.ORG (ELLIS S. COHEN)
REC.FOOD.RECIPES
From rec.food.cooking archives.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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