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    You are in: Home / Recipes / Tofu and Noodle Salad With Peanut Sauce Recipe
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    Tofu and Noodle Salad With Peanut Sauce

    Tofu and Noodle Salad With Peanut Sauce. Photo by Rita~

    1/1 Photo of Tofu and Noodle Salad With Peanut Sauce

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    Hey Jude's Note:

    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.

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    Units: US | Metric

    • 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

    Coconut or Peanut Sauce


    1. 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. 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. 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. 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. 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. 6
      For Vegetarian use the water not the chicken broth.

    Ratings & Reviews:

    • on April 03, 2014


      This was so good that even DH liked it a lot, and he's not fond of tofu! I'd rate it 5 stars, but somehow the tofu turned out terribly dry. Not sure if I did something wrong - maybe I should have added some oil? I'll make this again and then use some oil on the tofu so that it doesn't dry out.<br/>Thanks for sharing a yummy recipe!<br/>Made for Healthy Choices Tag Game.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 31, 2012


      Delicious! I made with shrimp instead of Tofu and the same ingredients/marinade worked well. I just saut?ed the shrimp rather than baking. I also used bean sprouts because indidn't have the radishes.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 30, 2006


      Simply delicious!! I have made a few changes (chinese egg noodles instead of soba, broccoli crowns instead of radish, bean sprouts for pea shoots) to suit my family's particular tastes, but this is the recipe that actually has them REQUESTING tofu for supper now. Wow!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)


    Nutritional Facts for Tofu and Noodle Salad With Peanut Sauce

    Serving Size: 1 (345 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 439.2
    Calories from Fat 138
    Total Fat 15.4 g
    Saturated Fat 5.9 g
    Cholesterol 0.0 mg
    Sodium 2299.6 mg
    Total Carbohydrate 58.0 g
    Dietary Fiber 3.5 g
    Sugars 7.5 g
    Protein 24.8 g

    The following items or measurements are not included:

    pea shoots

    chili paste with garlic

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