Spicy Peanut Noodle Salad With Tofu

Serves six.

4 cups broccoli florets

Olive oil

Kosher salt and ground black pepper

8-oz. block marinated and baked tofu (check the refrigerated Asian section at the grocer)

6.2-oz. package soba noodles

2⁄3 cup natural peanut butter

1/4 cup soy sauce

1/4 cup water

3 tbls. seasoned rice vinegar

1-inch chunk fresh ginger

2 cloves garlic

Hot sauce, to taste

2 scallions, chopped

1/4 cup chopped roasted peanuts

1. Heat the grill to medium. Check the grates of your grill to see whether the broccoli florets are likely to fall through. If so, line a small baking sheet or metal roasting pan with foil, then mist with cooking spray.

2. In a medium bowl, combine the broccoli florets and about 2 tablespoons of olive oil. Toss until evenly coated. Season with salt and pepper.

3. Place the tofu slabs on the grill. Carefully transfer the broccoli to the grill, either directly on the grates or on the prepared baking sheet or roasting pan. Grill the broccoli for 3 minutes, the tofu for 8 minutes, or until the broccoli is lightly charred and the tofu is nicely seared. Transfer everything to a baking sheet in a single layer. Place in the refrigerator to cool.

4. While the broccoli and tofu cool, bring a large saucepan of salted water to a boil. Add the soba noodles and cook for 5 minutes, or until just tender. Drain well, then transfer to the baking sheet in the refrigerator to cool.

5. Meanwhile, to prepare the peanut sauce, in a blender combine the peanut butter, soy sauce, water, rice vinegar, ginger and garlic. Blend until smooth. Add a splash of hot sauce, blend then taste and adjust with additional hot sauce, if desired.

6. When the tofu, broccoli and noodles have cooled, transfer the tofu to a cutting board and cut into bite-size chunks. Transfer the noodles to a large bowl and drizzle the peanut sauce over them. Toss to coat evenly, then add the tofu and broccoli and mix gently. Garnish with chopped scallions and peanuts.