Recipe - Teriyaki Tofu On Buckwheat Noodles With Watercress

14 ounce Extrafirm or firm tofu ;
(1 container)
1/3 cup Sake or dry white wine
1/3 cup Tamari or soy sauce
2 tablespoon Confectioners' sugar
1 tablespoon Asian sesame oil
1 teaspoon Mimced fresh ginger
One fourth teaspoon Cayenne pepper
6 ounce Buckwheat noodles
3 Scallions; thinly cut or sliced up
2 bn Watercress; tough stems
removed
1 tablespoon Sesame seeds

Drain the tofu well. If you have time, to remove the excess liquid: Place
the tofu on a plate, top with another plate, weight with a heavy can or
skillet, and let drain about 20 minutes. Cut into 1/2inch cubes.

In a small bowl, whisk together the sake, tamari, sugar, sesame oil,
ginger, and cayenne. Set this teriyaki sauce aside.

In a large pasta pot, bring 4 quarts of lightly salted water to a rapid
boil. Add the buckwheat noodles and cook, stirring occasionally, until
tender but still firm, about 7 minutes. Drain the noodles.

Working quickly, add the reserved teriyaki sauce to the pot. Bring the
sauce to a boil over mediumhigh heat. Immediately add the scallions,
watercress, and tofu. With tongs or a wooden spoon, stir gently until the
watercress is wilted and the tofu is warmed through, about 3 minutes.

Return the buckwheat noodles to the pot and stir gently with tongs to mix.
If you are serving the noodles at room temperature, they may be served now.
But if you are serving them hot, stir until the noodles are warm, about 2
minutes. Serve in bowls, topped with a sprinkling of sesame seeds. This
recipe yields 3 to 4 servings.

Comments: Buckwheat noodles, called sorba, can be found in health food
stores, in Asian markets, and in some supermarkets. This dish is good
either hot or at room temperature. Sake is a Japanese rice wine. It is
lovely served warm in small cups with this dish.

Recipe Source: ONEPOT VEGETARIAN DISHES by Amy Cotler (c) 1996
HarperCollins, New York, NY 186 pages $17.50 As reprinted in the
Mar/Apr, 1997 issue of Cookbook Digest

Formatted for MasterCook by MR MAD, aka Joe Comiskey jpmd44a@prodigy.com

04051997

Recipe by: Amy Cotler

Posted to MCRecipe Digest V1 #1068 by Carriej999@aol.com on Jan 31, 1998