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Chinese wheat noodles add an interesting variation to a pasta salad.
Line baking dish with plastic wrap. Cut tofu in half crosswise, then holding knife parallel to work surface, split each piece in half horizontally.
Place in baking dish and cover with plastic wrap. Place plate on top and weigh down with several cans. Refrigerate 30 to 45 minutes to press out excess moisture.
Prepare marinade in shallow glass bowl. 4. Remove tofu pieces from baking dish and blot tofu dry with paper towel; discard liquid. Place tofu in bowl with marinade; turn to coat. Cover and marinate in refrigerator for at least two hours or for up to one day, turning occasionally.
Bring large pot of water to a boil.
When water boils, add noodles, stirring to prevent sticking.
Cook noodles until tender according to package directions. Drain, rinse under cold running water and drain again. Transfer noodles to bowl.
Bring medium saucepan of water to boil. Add broccoli and cook 2 minutes. Drain, rinse broccoli under cold running water, and drain again.
Add broccoli to bowl with noodles.
To make dressing, in food processor or blender, combine all ingredients and process until smooth. Set aside.
Preheat gas grill to medium-high or prepare a hot charcoal fire.
Remove tofu from marinade.
Grill tofu, basting occasionally with marinade, until lightly browned, 3 to 4 minutes on each side.
Just before serving, toss dressing with noodles and broccoli.
Transfer mixture to serving platter.
Arrange tofu on top and sprinkle mixture with scallions.
Serve at room temperature.
- Calories 570
- Carbohydrate Content 59 g
- Cholesterol Content 55 mg
- Fat Content 27 g
- Fiber Content 8 g
- Protein Content 30 g
- Saturated Fat Content 5 g
- Sodium Content 1010 mg
- Sugar Content 0 g