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Peanut-Broiled Tofu Over Rice Noodles

MyCookbook Recipe Database
MyCookbook Member: leoness117
Recipe Category: Pasta
Recipe Preparation Level: moderate

    1 pound firm tofu
    1 lemon, zest and juice
    3/4 cup minced scallions
    1 tablespoon minced garlic (optional)
    2 teaspoons minced gingerroot
    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 plus 3 tablespoons soy sauce
    6 tablespoons smooth, natural, organic peanut butter
    2 tablespoons honey
    1 tablespoon rice vinegar
    1/4 teaspoon red pepper flakes
    1 teaspoon mirin
    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.

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