2 lbs extra firm tofu
For the marinade:
3/4 cup hoisin sauce
1/4 cup rice wine or sake
3 Tbsp soy sauce
1-1/2 Tbsp finely minced garlic
Five 10-inch bamboo skewers, soaked in water to cover for an hour, or other skewers
For the vegetables:
1 Tbsp peanut or canola oil
1 Tbsp minced garlic
1 tsp chili paste with garlic
1 small onion, peeled and cut into chunks
1 red bell pepper, cut into chunks
1 yellow bell pepper, cut into chunks
1/2 lb fresh snow peas, ends snapped and strings removed
1-1/2 Tbsp rice wine or sake
For the sauce, mix together:
3-1/2 Tbsp reduced sodium soy sauce
1-1/2 Tbsp sugar
1 tsp sesame oil
1 lb soba, cooked according to package directions and drained
Cut
tofu into 1-inch slices and place in a bowl. Add 2/3 of marinade to the
tofu, tossing gently to coat. Let sit for an hour at room temperature.
Thread tofu onto skewers, reserving remaining marinade in a bowl for
basting.
Prepare a medium-hot fire for grilling, or preheat
broiler. You might want to brush your grill with some canola or peanut
oil, or spray with canola spray (do this before you heat the grill.)
Place skewered tofu about 3 inches from heat source and cook 8-9
minutes on each side, turning once, basting occasionally with the
marinade. Remove tofu from skewers, cut into 1-inch cubes, and set
aside.
Heat wok over high heat. Add oil. Add minced garlic,
chili paste, onion and bell peppers, and toss lightly for 1 minute. Add
snow peas and rice wine; continue cooking, tossing lightly, until snow
peas are tender, 2-3 minutes. Add sauce, and toss to coat.
Place
cooked soba in a serving bowl. Spoon vegetables on top. Arrange tofu
cubes on top and pour the reserved barbecue marinade over everything.