android apple arrow cart-big-outline cart-full check chef-hat all-grid bullseye lightbulb circle-medium circle-small clock download download enlarge facebook instagram magnifier menu-arrow-down pointer printer share star twitter user-simple youtube

Recipe From from Weber’s On the Grill™: Vegetarian & Sides by Jamie Purviance

Asian Noodles with Grilled Tofu and Vegetables

  • People

    Serves 4

  • Prep Time

    40 min.

  • Grilling Time

    18 min.

People
Serves 4
Prep Time
40 min.
Grilling Time
18 min.

the Ingredients

20160927143508 686 4 960X640

Dressing

  • 60 grams plus 2 tablespoons of creamy peanut butter
  • 60 milliliters plus 2 tablespoons of honey
  • 60 milliliters plus 2 tablespoons of rice vinegar
  • 2 tablespoons hot chili–garlic sauce, such as Sriracha
  • 2 tablespoons soy sauce
 
  • Kosher salt
  • Freshly ground black pepper
  • 255 grams dried soba noodles or linguine pasta
  • 4 tablespoons toasted sesame oil, divided
  • 1 container (400 grams) extra-firm tofu (not silken style), drained, cut lengthwise into five slices about 1¼ centimetre thick, patted dry
  • 1 globe eggplant, 400 to 450 grams and 7.5 centimetres in diameter, trimmed, cut into 1 centimetre slices
  • 10 fresh shiitake mushrooms, stems removed
  • 4 baby (Shanghai) bok choy, about 115 grams total, each cut in half lengthwise
  • 4 scallions (white and light green parts only), finely chopped
  • 12 grams roughly chopped fresh cilantro leaves
  • 75 grams roughly chopped roasted, salted peanuts

Instructions

  • 01 In a blender combine the dressing ingredients and process until smooth. Season with salt and pepper.
  • 02 Prepare the grill for direct cooking over medium heat (180°C to 230°C).
  • 03 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.
  • 04 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.
  • 05 Lightly brush the vegetables with the remaining 3 tablespoons of sesame oil and season evenly with ½ teaspoon of salt and ¼ teaspoon of pepper.
  • 06 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.
  • 07 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.
Ingredients
Instructions