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Chinese Tofu Noodle Salad plu# 4160

3# soba noodles, cooked 5# firm tofu 3/4 C. sesame oil 1# shiitakes, de-stemmed and sliced thin 2 heads Bok Choy, leafy part chopped and stems sliced thin 6 bu. scallions, sliced 8 red bell peppers, julienned 1/4 C. garlic, minced 1/4 C. gingerroot, grated or minced dressing: 3/4 C. tamari 1 1/4 C. rice wine vinegar 2 C. Peanut oil 1 C. safflower oil 2 t. crushed red pepper Slice tofu down the width of the blocks. Lay on dry paper towels on 2 size sheet pan, laying paper towels on top with another sheet pan on top of that. Put a weight on it and put it in the walk in. Should be pressed for at least 4 hours, changing the paper towels as needed. Cook noodles. Make dressing. Toss noodles with 2 of the dressing in plastic prep tub. Stirfry garlic, ginger and scallions for 30 seconds in hot sesame oil. Add shiitakes , bok choy and peppers. Continue to stirfry for an additional 45 seconds or so. Add to noodles. Set aside. Cube the pressed tofu pieces fairly small. With the remaining dressing, toss tofu and let sit for 20-30 minutes. Quickly stirfry or throw onto the flat top until warm and fragrant. Add to noodles. Toss well and check seasonings. Adjust as needed.