Tuesday, August 16, 2005

Broiled Tofu Plus a Noodle Salad

Tonight I made another vegetarian dish. I swear, from the way I post on here you would think that we are vegetarians. I can assure you that we are really very much the opposite, but we do try to eat at least one vegetarian meal per week. I think you can tell already this is going to be one scintillating post.

So the salad that you see up here is made with Chinese noodles (the recipe calls for soba noodles, but our weary little supermarket does not carry such exotic items), peanut and sesame oils, ginger, soy sauce, snow peas, scallions, carrots and fresh mint. The flavors combine in unbelievably good ways and this recipe makes enough for at least five or six servings, which means you can cook it one night and not have to worry about cooking again the next night -- win. Also, great for the summer because there is only a total of seven minutes of cooking time on the stovetop.

Okay, moving on to the main event, I cut and pressed spiced tofu and broiled it after rolling the triangles in soy sauce, sesame oil and black pepper. Eight minutes total in the broiler, so nothing in this meal is going to heat up your kitchen too much. These are served with a dipping sauce made from soy sauce, grated ginger, lemon juice and zest, and peanut oil. So good, and this recipe really makes double what you need. Tomorrow night all I need to do is press and broil more tofu and then we've got this meal all over again. Which, given the amount of prep work involved with this menu, is a very welcome thing.

Let me know if you'd like me to post the recipes -- they are great, but I might just leave this post as is if you just like to look but don't think you're going to make either of these dishes. But you really should -- they are just that delicious.


At 8/17/2005 8:04 AM, Blogger Pieces of Me said...

sounds interesting...I like that you share recipes...here from Micheles! TTYL

At 8/17/2005 8:42 AM, Blogger J Anderson said...

Try this for a gmail invite: http://bytetest.com/

At 8/17/2005 1:23 PM, Blogger mg said...

Well, I know where I'm headed for dinner tonight~! Your place! yum :)

ps: thanks for the visit yesterday~ your comment really moved me.

At 8/17/2005 10:30 PM, Blogger Dave said...

You're making me hungry!! Thanks for visiting me today... I hope you'll be back!

At 8/18/2005 11:13 AM, Blogger Janet said...

I'd love the recipe!!!

At 8/18/2005 10:35 PM, Blogger Laura GF said...

Okay, these recipes are modified just a little bit but are from the May 2005 Martha Stewart Living.

Broiled Black-Pepper Tofu

1 12 ounce package firm seasoned tofu
2 tablespoons soy sauce
1 tablespoon sesame oil
3/4 teaspoon black pepper

1. Cut tofu crosswise into 6 slices (each about 3/4 inch thick), then cut each slice diagonally into two triangles. Line rimmed baking sheet or large plate with double layer of paper towels. Place tofu on top, add another double layer of paper towels, place another baking sheet or plate on top. Weigh down with some heavy cans of food, let stand 20 minutes.
2. Preheat broiler with rack 6 inches from heat. Stir together soy sauce, oil and pepper in 9x13 baking dish. Pat tofu dry and transfer to baking dish. Turn to coat both sides with marinade. Broil, flipping once, until golden brown, about 4 minutes per side. Serve with Soy-Lemon Dipping Sauce.
Soy-Lemon Dipping Sauce

2 tablespoons minced peeled fresh ginger
1/4 cup soy sauce
1/2 teaspoon freshly grated lemon zest, plus 1 tablespoon plus 2 teaspoons fresh lemon juice (1 lemon total)
1 teaspoon sesame oil

Whisk together ginger, soy sauce, lemon zest and juice, and sesame oil in small bowl. Set aside at room temperature until ready to serve. Just before serving, stir well.
Noodles with Vegetables and Mint

8 ounces sugar snap peas, trimmed, strings removed
12 ounces soba noodles (I use an 8 oz package of regular Chinese noodles, you could also use some narrow pasta like angel hair or spaghetti)
1 tablespoon plus 1 teaspoon sesame oil
1 tablespoon plus 1 teaspoon peanut oil
2 medium carrots peeled and shaved into thin strips (use a vegetable peeler)
1 teaspoon minced peeled fresh ginger
4 scallions, sliced thinly crosswise
1 tablespoon soy sauce
1/4 cup coarsely chopped fresh mint
Black pepper

1. Prepare an ice-water bath, set aside. Bring a large pot of water to a boil, add salt. Add peas, cook until bright green and crisp-tender, about 2 minutes. Using a slotted spoon, immediately transfer peas to ice-water bath to stop the cooking; drain. Return water to a boil and cook noodles according to package instructions. Drain. Rinse noodles with cold water, drain.
2. Transfer noodles to a large bowl. Add oils, toss to combine. Add reserved peas, carrots, ginger, scallions, soy sauce, and mint. Season with pepper, toss to combine. Serve at room temperature.
I know that some of these may look like a lot of work. Really, the recipes are very simple and it's the prep time that takes a little while. It is completely worth it, but if you have a baby or young children or some other source of potential interruption, I'd try doing the prep bit by bit during the day as you have the time. Assembling these dishes is a snap. Good luck! I'd love to hear about it if you make either of these.

At 8/20/2005 8:18 AM, Blogger Rude Cactus said...

I would definitely love the recipes. We're vegetarians and always looking for new stuff...and good ways to cook tofu!

At 8/20/2005 6:05 PM, Anonymous lu said...

Wow, the Noodle dish looks gorgeous and sounds delicious. Thanks for sharing!


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