Sesame-Crusted Tofu with Soba Noodles
Black bean-garlic sauce, a savory, salty sauce used in Chinese cooking, is made from fermented black soybeans, garlic and rice wine. It can be found in the Asian section of large supermarkets or at Asian markets. Use it in stir-fries and marinades for beef, chicken or tofu.
Sake is a dry rice wine generally available where wines are sold. Junmai, a special designation for sake, denotes sake brewed from rice that has been milled less than other special-designation sakes. More pure than other sakes, junmai has no distilled alcohol added. It is characterized by a well-rounded, rich flavor and body and more acidity than most sakes.
Fermented black beans, which are preserved in salt and flavored with ginger, are frequently used in Chinese stir-fries, marinades and sauces. Before using, soak them in water for 10-30 minutes to get rid of excess salt. When purchasing fermented black beans, look for shiny, firm beans, rather than ones that are dull and dry with salt spots. Look for them in Asian markets and natural-foods stores. Once open, store tightly wrapped in the refrigerator for up to 1 year.
3 starch, 1/2 vegetable, 1 1/2 medium-fat meat, 1 fat