GRILLED TOFU MARINADE 4 'blocks' firm tofu

GRILLED TOFU MARINADE 4 'blocks' firm tofu

Combine the marinade ingredients in a large bowl.  Add the pieces of

tofu and cover with the marinade. Let sit for 6 to 8 hours in the

refrigerator or 3 hours at room temperature.

Prepare charcoal grill.

Remove the tofu from the marinade and drain slightly. Cook over

med-hot red coals, basting frequently with the marinade. 'Score' the

tofu on both sides making a cross-hatch pattern. Cook until golden

brown, about 5 to 8 minutes on each side. Remove from the grill and

set aside.

SESAME BUCKWHEAT NOODLES Sauce: 6 green onions, minced 4 cloves

garlic, minced 3 Tbs miso, red or white 3' piece ginger, peeled and

minced 2 jalapeno peppers, minced 1/2 c sesame oil 1/2 c peanut oil

1/4 c seasoned rice wine vinegar 2 Tbs sherry vinegar 3 Tbs soy sauce

salt and pepper to taste

1 c sesame seeds, toasted 1 to 1 1/2 lb buckwheat noodles

Combine the sauce ingredients in a large bowl.  Add half the sesame

seeds, mix well.  Cook the noodles in salted boiling water until al

dente; drain. Add the warm noodles to the sauce, toss and let sit for

about 20 minutes. Taste and adjust seasonings.