Buckwheat Noodle Salad
Buckwheat soba noodles with grilled marinated tofu, red peppers, and a delicious sauce.


Tofu and Marinade
1 pkg Chinese-style firm tofu
1/3 cup hoisin sauce
2 tsp dark sesame oil
1/3 cup rice wine
3 Tbs soy sauce
1 1/2 Tbs dark brown sugar
1 1/2 Tbs tomato paste
3 garlic cloves, pressed
1 Tbs ginger, minced
2 pinches red pepper flakes

2 red bell peppers, halved lenghtwise and brushed with oil
1 12 oz pkg soba noodles
1 bunch scallions
2 Tbs chopped cilantro
2 Tbs toasted sesame seeds


Cut tofu into 3/8" slabs and drain briefly on paper towel.

Don't be afraid to make too much marinade. Whisk marinade ingredients together in marinade dish. Add tofu, and turn until all pieces are covered. Cover and refrigerate for at least an hour, as much as overnight.

Prepare grill or heat broiler. Remove tofu from marinade, reserving marinade. Grill or broil on both sides until browned. Slice into strips.

Grill or broil peppers until skin blisters, then peel and slice into strips.

Boil noodles in salted water according to pkg instructions. Drain and toss with cold water to stop cooking.

Toss noodles with reserved marinade, scallions, cilantro, peppers, and tofu. Sprinkle sesame seeds over noodles. Toss and serve.




Vegetarian Cooking for Everyone, pg. 178


Main Dish Salad