Buckwheat Noodle Salad with Grilled Tofu and Roasted Peppers

Recipe By: Deborah Madison
Serving Size: 4


The Tofu and Marinade

1 package firm tofu
⅓ cup hoisin sauce
2 teaspoons sesame oil
⅓ cup rice wine vinegar — (mirin)
3 tablespoons soy sauce
1 ½ tablespoons dark brown sugar
1 ½ tablespoons tomato paste
3 cloves garlic — minced or pressed
1 Tablespoon minced ginger
2 pinches red pepper flakes

The Noodles

2 red bell peppers
12 ounce package soba noodles
1 bunch scallions — thinly sliced
2 tablespoons chopped cilantro
2 tablespoons toasted sesame seeds


  1. Cut the tofu into slabs about ⅜ inch thick and drain briefly on paper towels.
  2. Whisk the remaining marinade ingredients together in a pie plate. Add the tofu and turn the pieces so that all are covered with the marinade. Cover and refrigerate until ready to use.
  3. Prepare the grill or heat the broiler. Remove the tofu from the marinade, reserving the marinade. Grill or broil until browned on both sides, then slice into strips.
  4. Grill or broil the peppers until the skin blisters, then peel and slice into narrow strips.
  5. Boil the noodles in a large pot of salted water until done, according to the package instructions.
  6. Drain and rinse under cold water to stop the cooking and shake off excess water.
  7. Toss the noodles with the reserved marinade, scallions, cilantro, peppers and tofu. Sprinkle the sesame seeds over the noodles. Toss again and serve.

Ratings Out of 10: Jesse 7, John 7, Lynn 7

NOTES : I made this with bottled peppers in place of the pepper flakes. Also cut the tofu into smaller strips and marinaded them before grilling. Could do with a small salad as an accompaniment.

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