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Add a photoServings: 6
Ingredients
- 1 lb hard or possibly extra-hard tofu liquid removed
- 1 x recipe Sesame Ginger Marinade (see recipe)
- 1 lb fresh Chinese wheat noodles
- Â Â (or possibly linguine)
- 1 lb broccoli cut florets, and
- Â Â stems julienned
- 1/4 c. minced scallions
- 3 Tbsp. Asian sesame oil
- 1/2 c. peanut butter
- 1/2 c. vegetable broth
- 1/4 c. tamari or possibly soy sauce
- 1 tsp chili paste with garlic
- 2 Tbsp. sugar
Directions
- Line baking dish with plastic wrap. Cut tofu in half crosswise, then holding knife parallel to work surface, split each piece in half horizontally.
- Place in baking dish and cover with plastic wrap. Place plate on top and weigh down with several cans. Chill 30 to 45 min to press out excess moisture.
- Prepare marinade in shallow glass bowl.
- Remove tofu pcs from baking dish and blot tofu dry with paper towel; throw away liquid. Place tofu in bowl with marinade; turn to coat. Cover and marinate in refrigerator for at least two hrs or possibly for up to one day, turning occasionally.
- Bring large pot of water to a boil. When water boils, add in noodles, stirring to prevent sticking. Cook noodles till tender according to package directions. Drain, rinse under cool running water and drain again. Transfer noodles to bowl.
- Bring medium saucepan of water to boil. Add in broccoli and cook 2 min. Drain, rinse broccoli under cool running water, and drain again. Add in broccoli to bowl with noodles.
- To make dressing, in food processor or possibly blender, combine all ingredients and process till smooth. Set aside.
- Preheat gas grill to medium-high or possibly prepare a warm charcoal fire.
- Remove tofu from marinade. Grill tofu, basting occasionally with marinade, till lightly browned, 3 to 4 min on each side.
- Just before serving, toss dressing with noodles and broccoli. Transfer mix to serving platter. Arrange tofu on top and sprinkle mix with scallions. Serve at room temperature.
- This recipe yields 6 servings.
- Description: "Chinese wheat noodles add in an interesting variation to a pasta salad."
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 204g | |
| Recipe makes 6 servings | |
| Calories 507 | |
| Calories from Fat 155 | 31% |
| Total Fat 18.12g | 23% |
| Saturated Fat 3.15g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 945mg | 39% |
| Potassium 387mg | 11% |
| Total Carbs 77.87g | 21% |
| Dietary Fiber 4.3g | 14% |
| Sugars 7.18g | 5% |
| Protein 9.82g | 16% |
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