The Red Hot Chili Paper

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Fettucini w/ Veggies
Linguini Vongole
Pasta Cake
Fusilli Vinaigrette
Garlic Mostaccioli
Garden Fettuccine
Macaroni Skillet
Chinese Tofu Salad
Chinese Noodle and Tofu Salad


      1 package Chinese or Japanese soba noodles
      8 ounces firm tofu
      1/4 cup all-purpose flour
      2 tablespoons vegetable oil
      1/4 pound sliced fresh mushrooms
      1 green onion bunch, sliced
      1 red bell pepper, julienned
      1 yellow bell pepper, julienned
      2 tablespoons low sodium soy sauce
      1/4 cup rice wine
      1 tablespoon rice vinegar
      1 to 2 teaspoons sesame oil
      1 tablespoon polyunsaturated oil
      1 dash chili oil


    Cook soba noodles in boiling water until tender. Cut tofu into cubes, pat dry with  paper towels, coat with flour and brown in 1 tablespoon vegetable oil. Thinly slice  mushrooms, peppers and green onions. Lightly saute in vegetable oil. Drain noodles, add  vegetables and tofu cubes and toss lightly with dressing. (recipe follows). Chill before  serving. May be served warm or cold.

    Dressing: Combine the last 6 listed ingredients.

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