MyCookbook 
- - - - - - - - - - - - - - - - - - - - - - - -
public cookbook

menu
> Become a Member
> Public Cookbook
     Search Recipes
    - Appetizer Recipes
    - Dinner Recipes
    - Dessert Recipes
    - Chicken Recipes

> FAQ
> Cooking Articles
> Partners & Friends

> Main Page
> Contact Us

   See the new Member Comments area below! Now you can add your recipe review, comments, or suggestions to the public recipes.

(printer-friendly version)

Peanut-Broiled Tofu Over Rice Noodles

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

    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


    Preparation:

    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.



Share |


If you were an actual member, you'd be able to click a button here that would instantly add this recipe to your personal cookbook! Join MyCookbook today - it's free!

Feel free to send this recipe to the Guest member, or even send it to your e-mail using the options below:
Member:

The recipe will show up in the member's inBox
E-mail:

The message will show your user name as who sent it


If you were an actual member, you'd be able to offer a review and/or suggestions for this recipe!

Join MyCookbook today - it's free!

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

Website Development & Marketing/SEO by: JADA Productions

MyCookbook online cookbook and free recipe software
MyCookbook 1998-2017 JADA Productions All Rights Reserved.