Marinated Tofu With Cold Peanut Noodles Recipes

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TOFU AND NOODLE SALAD WITH PEANUT SAUCE



Tofu and Noodle Salad With Peanut Sauce image

This is just really yummy! A terrific after-work, summertime meal. I found this one in the Daily Herald and they attribute it to John Ash. I find the noodles, radish and pea shoots in my local Oriental grocery store. Prep time doesn't include marinading time.

Provided by Hey Jude

Categories     Lunch/Snacks

Time 50m

Yield 4 serving(s)

Number Of Ingredients 15

1 lb firm tofu, drained
1/3 cup soy sauce
1/3 cup mirin (sweet rice wine)
2 teaspoons peeled and minced fresh ginger
8 ounces soba noodles or 8 ounces other thin noodles
6 ounces daikon radishes or 6 ounces other radishes, cut into long matchstick shapes
2 cups fresh pea shoots
1 cup carrot, cut into fine matchstick shapes
3 tablespoons smooth peanut butter
1 teaspoon asian chili paste with garlic
3 tablespoons chicken broth or 3 tablespoons water
1/3 cup coconut milk
2 teaspoons packed brown sugar
2 tablespoons fresh lime juice
1 -2 tablespoon soy sauce, to taste

Steps:

  • Slice the tofu into 4 equal pieces; combine the soy sauce, mirin and ginger; marinate the tofu in this mixture in the fridge for at least 30 minutes and up to 4 hours, turning it occasionally; remove it from the marinade and gently wipe off any solids.
  • Heat oven to 400°; lightly oil a baking sheet and arrange tofu on it and bake for 20-25 minutes; remove and set aside.
  • Sauce: Combine sauce ingredients in a blender and blend until smooth, it should have the consistency of heavy cream; you can do this ahead of time and store in the fridge for up to 5 days then bring to room temperature before using.
  • Bring a large pot of lightly salted water to a boil and cook the soba noodles until al dente, 4 minutes or so; drain the noodles and rinse them very well with cold water; place in a bowl and toss with the radish, pea shoots and carrots along with about half of the peanut sauce, or more as you desire.
  • Divide the mixture among 4 plates or shallow bowls and top with the pieces of tofu and drizzle with a bit more of the sauce.
  • For Vegetarian use the water not the chicken broth.

Nutrition Facts : Calories 439.2, Fat 15.4, SaturatedFat 5.9, Sodium 2299.7, Carbohydrate 58, Fiber 3.6, Sugar 7.5, Protein 24.8

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