Nell Newmans Marinated Ginger Tofu Over Crispy Browned Soba Noo Recipes

GRILLED MARINATED TOFU

Steps:

• Combine all ingredients except tofu in blender.
• Slice tofun into 3/4 inch slice, place in a containeer and cover with marinade.
• Refrigerate at least one hour or up to 4 hours.
• Grill on barbecue or grill pan on high heat for 3 to 4 minutes on each side.

MARINATED TOFU

Steps:

• In a medium bowl add tofu, red chili flakes, soy sauce and rice wine vinegar.
• Stir making sure tofu is covered.
• Let tofu sit for 10 minutes.

LEMON & GINGER TOFU

Steps:

• Cut tofu into slices of the size you desire (e.g. 12 rectangular pieces or small cubes).
• Mix together garlic, ginger, shallots, coriander powder, cumin, chilli paste, soy sauce, water, lemon juice, lemon rind, sugar, 1 tablespoon of the oil, and the salt in a dish to make a marinade. Stir it well.
• Place the tofu in the marinade, making sure each piece is well coated. Cover and leave in the refrigerator for at least 1 hour (2 or 3 hours would be ideal).
• Heat a frying pan to medium-hot and put the rest of the oil (1 T) in it. Take the tofu out of the dish, letting excess marinade drip back into the dish. Do not discard the leftover marinade! Cook tofu in pan for 5 to 10 minutes, until nicely browned.
• When the tofu is cooked, put it aside and keep it warm.
• Turn the heat down to medium-low and pour the leftover marinade (chunky bits and all) into it. Stir for a minute or two and add the coconut milk, turning the heat down to low as you do so. Bring to a boil, or until it reaches consistency you desire (I like a thick sauce, but not too thick), and its all ready!
• Place the tofu on the steamed rice and pour the sauce over it. Serve the steamed vegetables next to the rice, garnish with coriander leaves and enjoy!

MARINATED TOFU FOR MEAT-EATERS WHO HATE TOFU

Steps:

• Place the tofu (still in its packaging) into the freezer for at least 24 hours. Keeping it in there longer doesn't hurt it.
• Remove the tofu from the freezer and defrost by bringing a pot of water to a boil and placing the frozen block of tofu (still in its packaging) in the pot for 10 minutes or until defrosted.
• Remove the tofu from the packaging (finally!) and cut the block laterally in half so you have two block-sized slabs that are half the width.
• Slice each slab lengthwise into three and place on a clean dish towel or paper towels. Cover the six pieces with another dish towel and place a cutting board or baking tray or other flat object on top. Place heavy cans or books onto the board and let sit for 15-30 minutes.
• Cut the tofu lengths into cubes and place into marinade for a minimum of 30 minutes.
• Remove from the marinade and dust the tofu cubes with flour.
• Heat the oil in a frying pan over medium heat.
• Shallow fry the cubes until all sides are golden brown and crispy.
• Serve hot with rice or couscous and a puddle of the marinade as a dipping sauce.

SOBA NOODLES WITH VEGETABLES, CRISPY TOFU, AND TOASTED SESAME SEEDS

Steps:

• In a 6-quart kettle bring 5 quarts salted water to a boil for noodles.
• Peel and cut pear into matchstick pieces.
• In a large non-stick skillet heat 1 tablespoon vegetable oil over moderately high heat and brown tofu. Transfer tofu with a slotted spoon to paper towels to drain and season with salt and pepper.
• Add carrots to skillet and sauté, stirring, until just tender and golden brown. Transfer carrots with slotted spoon to a bowl. Add to skillet remaining 2 tablespoons vegetable oil, mushrooms, scallions, gingerroot, and pear and cook over moderate heat, stirring constantly, until vegetables are tender. Remove skillet from heat and stir in carrots.
• Cook noodles in boiling water until al dente. Drain noodles in a colander and immediately rinse with cold water. In a large bowl toss noodles with 1 teaspoon sesame oil.
• Return skillet to moderate heat and add 1/4 cup water, tamari or soy sauce, vinegar, and remaining teaspoon sesame oil. Bring mixture to a simmer and cook, stirring, until hot. Add noddles, tossing to combine and adding more water if necessary, and cook until heated through. Season noodles with salt and pepper and serve warm topped with tofu and sesame seeds.

NELL NEWMAN'S MARINATED GINGER TOFU OVER CRISPY BROWNED SOBA NOO

Steps:

• Simmer the tofu in the soy sauce with the gingeroot, onion, and the 2 1/4 cups of water for 1 hours.
• Allow to marinate for at least 1 hours.
• or up to 5 hours.
• Preheat the oven to 350*.
• Place the red pepper, celery, bok choy, and zucchini in a large, shallow, ovenproof dish and pour the tofu and marinade over them.
• Braise for 30 to 60 minutes.
• ,depending on how you like your tofu or how much time you have.
• I usually cook it until the tofu is browned and the sauce is bubbly.
• While the tofu is cooking, place the soba noodles in boiling water with 1 tbls.
• of sesame oil and cook until al dente.
• Drain and place in nonstick pan over medium-high heat.
• Add the remaining 2 tbls.
• of sesame oil and spread the noodles so they cover the pan evenly.
• Cook until darkly browned or lightly burned.
• To serve, spoon the tofu mixture over individual portions of the fried noodles.