Many of us have random sauces stocking up our fridge.  This dinner offers the opportunity to use some of them interchangeably. Douse leftover meat in the sauce and the dish is complete.

1 block of tofu

4T peanut, safflower or canola oil

3T oyster sauce, hoisin sauce or a combo

4T soy sauce

2T rice vinegar

2T mirin, Riesling or another sweeter style wine

1t sesame oil

1 inch of ginger, grated

¼ t chili oil or paste

½ lb of salmon

2T peanut butter

10oz of soba or lo mein noodles (or your own fresh noodles for 3)

1 bunch baby spinach

2 carrots, grated

1 can of sliced water chestnuts

3 large scallions

1/4c cilantro

Drain tofu, cut it crosswise into 6 even blocks and wrap each slice with a paper towel. Stack slices into groups of three to dry.

In a bowl large enough to accommodate the noodles, combine 3T of oil, oyster/hoisin sauce, soy sauce, vinegar, wine, ginger, sesame oil, chili and a grind or two of pepper.  Mix well.  Spoon 2 tablespoons over the salmon and let marinate.

Heat an oven to 375F and oil a baking sheet with remaining oil.  Cut each piece of tofu into 4 triangles.  Dip each triangle in sauce to cover and lay on the sheet. Bake for 20 minutes, turning once in the middle.

Stir peanut butter into the remaining sauce until smooth.  Top with spinach.

Bring water to a boil and cook pasta until done.  Drain, and toss with the spinach and sauce. Top with the grated carrots and water chestnuts and stir.  Let sit in the refrigerator.

When the tofu is done add to the bowl with the noodles and mix.  Replace into the cooling element.  Turn the oven up to 500F.  When the oven is hot put the salmon on the baking pan, skin side down.  Let it cook for 10 minutes.

Meanwhile, slice the scallions and cilantro and toss with the noodles.  Heap the noodle mixture on a plate and top with the salmon scooped off of its skin.

Cooking time: 1 hour

Serves 4