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Roundabout San Diego

with Beverley and Alex

Broiled Tofu and Soba Noodles
I bought some soba noodles a few weeks ago with no idea in mind other than wanting to try them. Of course the 'buckwheat' part of the ingredients didn't go down too well with Alex but since this meal last night he's a changed man. We both LOVED the soba noodles and the way the tofu was broiled. I found it on Martha Stewart, Everyday Food after doing a search for Soba Noodles. There was a bit of a complaint about the number of dishes I used but hey, this is the price he has to pay to get fun and interesting meals.

Broiled Black-Pepper Tofu


1 1/2 blocks firm tofu
2 tbsp tamari soy sauce
1 tbsp toasted sesame oil
3/4 tsp freshly ground pepper

Cut tofu crosswise into 6 slices (about 3/4 inch thick each). Cut each slice diagonally into 2 triangles. Line a rimmed baking sheet with a double layer of paper towels. Place tofu on top, and cover with another double layer of paper towels. Place another baking sheet or a large plate on top. Weigh down with heavy objects (such as large cans of food); let stand 20 minutes.
Preheat broiler with rack 6 inches from heat. Stir together tamari soy sauce, oil, and pepper in a 9-by-13-inch baking dish. Pat tofu dry with paper towels; transfer to baking dish. Turn to coat both sides with marinade. Broil, flipping once, until golden brown, about 4 minutes per side. Serve with dipping sauce.

Soy-Lemon Dipping Sauce
2 tbsp peeled and minced fresh ginger
1/4 cup tamari soy sauce
1/2 tsp freshly grated lemon zest
1 tbsp plus 2 tsps fresh lemon juice
1 tsp toasted sesame oil

Whisk together ginger, tamari soy sauce, lemon zest, lemon juice, and sesame oil in a small bowl. Set aside at room temperature until ready to serve. Just before serving, stir well.

Soba Noodles with Vegetables and Mint


Coarse salt
8 ounces sugar snap peas, trimmed, strings removed
12 ounces soba noodles
1 tablespoon plus 1 teaspoon peanut oil
1 tablespoon plus 1 teaspoon sesame oil
2 medium carrots, about 1/2 pound, peeled and shaved into thin strips using a vegetable peeler
1 teaspoon minced peeled fresh ginger
4 scallions, thinly sliced crosswise
1 tablespoon tamari soy sauce
1/4 cup coarsely chopped fresh mint
Freshly ground pepper

Prepare an ice-water bath; set aside. Bring a large (8-quart) pot of water to a boil; add salt. Add peas; cook until bright green and crisp-tender, about 2 minutes. Using a slotted spoon, immediately transfer peas to ice-water bath to stop the cooking; drain. Return water to a boil; cook noodles according to package instructions. Drain. Rinse noodles with cold water; drain.
Transfer noodles to a large bowl. Add oils; toss to combine. Add reserved peas, the carrots, ginger, scallions, tamari soy sauce, and mint; season with pepper. Toss to combine. Serve at room temperature.

I made 2 changes to the above recipe. Julienned the carrots and added with peas to boiling water for 2 minutes.

Serves 4

Posted by Beverley on Sun Mar 22, 2009
Categories: Recipes

Listed in chronological order. Newest comments at the end.
I am so excited about these recipes!! I will let you know how I like them!
Posted by Apple in La Jolla on Tue Mar 24, 2009 at 11:59 PM

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