Vegetarian: Grilled Tofu 02 by Recipe Cottage

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	Grilled Tofu 02

		Grilled Tofu With Sesame Buckwheat Noodles Serves 6 to 8 1/2 cup peanut oil 1/2 cup sesame oil 1/2 cup red wine 1/4 cup mushroom soy sauce 1/4 cup black vinegar 6 cloves garlic, minced 1 teaspoon Chinese five-spice powder 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 min on each side. Remove from the grill and set aside. Sesame Buckwheat Noodles 6 green onions, minced 4 cloves garlic, minced 3 Tablespoons miso, red or white 3" piece ginger, peeled and minced 2 jalapeno peppers, minced 1/2 cup sesame oil 1/2 cup peanut oil 1/4 cup seasoned rice wine vinegar 2 Tablespoons sherry vinegar 3 Tablespoons soy sauce salt and pepper to taste 1 cup sesame seeds, toasted 1 to 1 1/2 pound 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 min. Taste and adjust seasonings. Ginger Mixed Vegetables: 1 yellow onion, wedge cut 2 cloves garlic, sliced thin 1/3 cup 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 min 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.