Serves 4
Asian Noodles With Grilled Tofu And Vegetables
- Prep Time 15 Minutes
- Cooking Time 30 Min
- Method Direct Heat
Ingredients
- Dressing
- ¼ Cup Plus 2 Tablespoons Creamy Peanut Butter
- ¼ Cup Plus 2 Tablespoons Honey
- ¼ Cup Plus 2 Tablespoons Rice Vinegar
- 2 Tablespoons Hot Chili-Garlic Sauce
- 2 Tablespoons Soy Sauce
- Kosher Salt
- Freshly Ground Black Pepper
- 200G Dried Soba Noodles Or Linguine Pasta
- 4 Tablespoons Toasted Sesame Oil, Divided
- 1 Container Extra-Firm Tofu (Not Silken Style), Drained, Cut Lengthwise Into Five Slices, Patted Dry
- 1 Globe Eggplant, Trimmed, Cut Into Slices
- 10 Fresh Shiitake Mushrooms, Stems Removed
- 4 Baby (Shanghai) Bok Choy, Cut In Half Lengthwise
- 4 Scallions (White And Light Green Parts Only), Finely Chopped
- ½ Cup Roughly Chopped Fresh Cilantro Leaves
- ½ Cup Roughly Chopped Roasted, Salted Peanuts
Instructions
- Braai Set Up
- Prepare The Braai For Direct Cooking Over Medium Heat (180° To 230°C).
- In The Kitchen
- In A Blender Combine The Dressing Ingredients And Process Until Smooth. Season With Salt And Pepper.
- Cook The Noodles In A Large Saucepan Of Boiling Salted Water According To Package Directions, Under Cooking Them Slightly. Drain The Noodles In A Large Colander And Rinse Under Cold Running Water Until Cool. Drain Again, Shaking Out The Excess Water. Transfer The Noodles To A Large Bowl. Add 1 Tablespoon Of The Sesame Oil And Toss To Coat.
- At The Braai
- Brush The Cooking Grates Clean. Place A Sheet Of Heavy-Duty Aluminum Foil (Preferably Non-Stick) On The Cooking Grates. Lightly Brush Both Sides Of The Tofu With Dressing. Place The Tofu In A Single Layer On The Foil. Grill The Tofu Over Direct Medium Heat, With The Lid Closed, Until Golden On Both Sides And Warmed Through, About 8 Minutes, Turning Once With A Flexible Metal Spatula. Transfer The Tofu To A Cutting Board And Cover Loosely With Foil To Keep Warm.
- Lightly Brush The Vegetables With The Remaining 3 Tablespoons Sesame Oil And Season Evenly With ½ Teaspoon Salt And ¼ Teaspoon Pepper.
- Brush The Cooking Grates Clean. Cook The Eggplant, Mushrooms, And Bok Choy Over Direct Medium Heat, With The Lid Closed, Until Tender And Nicely Marked, Turning Once. The Eggplant Will Take About 10 Minutes, The Mushrooms Will Take About 8 Minutes, And The Bok Choy Will Take About 6 Minutes. Remove From The Grill As They Are Done.
- Cut The Vegetables And Tofu Into Bite-Sized Pieces And Put In The Bowl With The Noodles. Toss With The Dressing. Divide Among Four Serving Plates And Top With The Scallions, Cilantro, And Peanuts.
- Preparation Time: 15 Minutes
- Braai Time: 8-12 Minutes
- Total Time: 30 Min
- Serves: 4
- Skill Level: Easy
- Cooking Method: Direct Heat
- Braai Temperature: 180°C-230°C
- Equipment: Precision Grill Spatula
What Do You Need? Recommened Tools
Precision Grill Spatula
R529.00
