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1
Line baking dish with plastic wrap.
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2
Cut tofu in half crosswise, then holding knife parallel to work surface, split each piece in half horizontally.
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3
Place in baking dish and cover with plastic wrap.
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4
Place plate on top and weigh down with several cans.
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5
Refrigerate 30 to 45 minutes to press out excess moisture.
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6
Prepare marinade in shallow glass bowl.
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7
4.
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8
Remove tofu pieces from baking dish and blot tofu dry with paper towel; discard liquid.
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9
Place tofu in bowl with marinade; turn to coat.
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10
Cover and marinate in refrigerator for at least two hours or for up to one day, turning occasionally.
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11
Bring large pot of water to a boil.
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12
When water boils, add noodles, stirring to prevent sticking.
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13
Cook noodles until tender according to package directions.
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14
Drain, rinse under cold running water and drain again.
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15
Transfer noodles to bowl.
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16
Bring medium saucepan of water to boil.
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17
Add broccoli and cook 2 minutes.
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18
Drain, rinse broccoli under cold running water, and drain again.
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19
Add broccoli to bowl with noodles.
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20
To make dressing, in food processor or blender, combine all ingredients and process until smooth.
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21
Set aside.
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22
Preheat gas grill to medium-high or prepare a hot charcoal fire.
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23
Remove tofu from marinade.
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24
Grill tofu, basting occasionally with marinade, until lightly browned, 3 to 4 minutes on each side.
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25
Just before serving, toss dressing with noodles and broccoli.
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26
Transfer mixture to serving platter.
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27
Arrange tofu on top and sprinkle mixture with scallions.
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28
Serve at room temperature.
