Prepared by Dave & Maureen, February 2004

8 Oz Firm Tofu, Crumbled	-Noodles-Elbows, Shells, Bows,
1 Tsp White Miso	-Spirals, Etc.
1 Tsp Umeboshi Paste	2 Shallots, Diced
3 Tbl Roasted Sesame Tahini	1 Carrot, Diced
1 Tsp Brown Rice Syrup	1 Stalk Broccoli (including Stem),
½ Tsp Soy Sauce	-Diced
4-6 Tbl Spring (Or Filtered Water)	1 - 4 Oz. Pkg. Brown Rice Mochi,
2 Cups Cooked Small	-Very Thinly Sliced

Preheat oven to 400° F. Lightly oil a casserole dish. In a food processor, process tofu, miso, umeboshi paste, tahini, rice syrup and soy sauce with enough water to make a creamy, spoonable paste. Toss noodles and vegetables together and gently fold in the sauce. Spoon the noodle mixture into the prepared casserole dish, spreading evenly. Cover the top of the noodles with the thinly sliced mochi and sprinkle very lightly with water, so the mochi will melt. Make a loose foil tent over the casserole, without touching the mochi, as it will stick. Bake about 40 min. or until mochi has melted. If mochi has not melted, sprinkle with a little more water and return to the oven for about 5 min. When the mochi has completely melted, remove the cover and return casserole to the oven to brown the top, about 5 min. Serve hot.