Tofu and Noodle Salad With Peanut Sauce |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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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. Ingredients:
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 |
Directions:
1. 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.
2. Heat oven to 400°; lightly oil a baking sheet and arrange tofu on it and bake for 20-25 minutes; remove and set aside.
3. 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.
4. 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.
5. 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.
6. For Vegetarian use the water not the chicken broth.
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