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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

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.


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