Sesame Tofu Noodles
Contributed by Jo

Even folks who say they hate tofu enjoy this dish. It doesn't keep
well, but you probably won't have any leftovers to worry about. Note:
You should be sure you're using real shoyu soy sauce (such as
Kikkoman), not an imitation--it does make a difference in the flavor.
Similarly, you can use noodles other than soy flat noodles, but the
flavor will be quite different. (You can find soy noodles at natural
foods stores.) Serves eight. Per serving: 5.9 grams fat, 280 calories.

1 pound tofu (firm, if possible)
1/2 cup shoyu (soy sauce)
2 tablespoons toasted sesame oil
1/2 cup water
1 tablespoon rice or wine vinegar
Dash or 2 hot pepper sauce
Pinch powdered mustard
1 pound soy flat noodles
1 tablespoon toasted sesame seeds
1 bunch green onions, thinly sliced

At least 24 hours before making the dish, freeze the tofu. For a
firmer texture, it may be frozen after draining the liquid.

Thaw tofu; drain it and slice into 1/4-inch-thick slices. Mix shoyu,
sesame oil, water, vinegar, pepper sauce, and mustard. Marinate tofu
slices, then fry in a skillet until browned on both sides. Set aside
to cool slightly.

Cook noodles in water with a small amount of oil until done. Drain
thoroughly. Meanwhile, slice tofu slabs into small pieces, about
1-inch long and 1/2-inch wide. Mix tofu pieces into cooked noodles
along with remainder of marinade liquid. Sprinkle green onions and
sesame seeds over dish.