Peanut Broiled Tofu over Rice Noodles

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* Exported from MasterCook *

 

Peanut Broiled Tofu over Rice Noodles

 

Recipe By :Mary Taylor and Lynn Ginsburg

Serving Size : 6 Preparation Time :0:25

Categories : New Import

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound firm tofu light

1 lemon -- zest and juice

3/4 cup minced scallions

1 tablespoon minced garlic (optional)

2 teaspoons minced ginger root

2 teaspoons ground cumin

1 teaspoon ground coriander

1/4 teaspoon turmeric

1/8 teaspoon black pepper

1 1/2 tablespoons molasses

1/4 cup soy sauce -- plus

3 tablespoons soy sauce -- divided

6 tablespoons smooth peanut butter -- (natural, organic)

2 tablespoons honey

1 tablespoon rice vinegar

1/4 teaspoon red pepper flakes

1 teaspoon mirin wine

1 cup water

2 tablespoons minced cilantro

6 ounces flat rice noodles

1 cup mung bean sprouts

1/4 cup shredded carrot

1/2 cucumber -- peeled, seeded, and sliced

 

1. Drain the tofu and cut it into 1-inch thick slices. Place them on a clean

kitchen towel with a second towel on top. Put a light cutting board on top and

press gently, then allow to drain for 30 minutes.

 

2. In a shallow baking dish, combine the lemon juice, 1/4 cup scallions, the

garlic, ginger, cumin, coriander, turmeric, pepper, molasses, and 1/4 cup soy

sauce. Mix well. Place the drained tofu in this mixture. Marinate, turning

occasionally, for at least 2 hours.

 

3. In a small bowl, combine the remaining scallions and soy sauce plus peanut

butter, honey, vinegar, pepper flakes, mirin, water, and minced cilantro. Mix

well and set aside.

 

4. Preheat the broiler to high. Place the tofu about 6 inches from the heat and

broil, turning once and brushing with the marinade, until it is lightly browned

on both sides, about 10 minutes.

 

5. Meanwhile, cook the noodles in 3 quarts of rapidly boiling water until they

are al dente. Drain and transfer them to a platter. Pour the reserved peanut

sauce over and then toss thoroughly. Place the sprouts in the center of the

noodles topped by the cooked tofu. Garnish with carrots and cucumber.

 

Source:

" Yoga Journal (http://www.yogajournal.com/food/toc_3.cfm) "

T(Cooking):

" 0:25 "

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Per Serving (excluding unknown items): 321 Calories; 11g Fat (27.7% calories

from fat); 15g Protein; 47g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol;

1365mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit;

1 1/2 Fat; 1/2 Other Carbohydrates.

 

NOTES : The contrasting textures of tofu, vegetables, and noodles complement the

flavors of peanut, ginger, and soy in this Asia-inspired main dish.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 26633 0 0 0