Recipe by Hey Jude
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.
Top Review by Mia in Germany
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.
- 453.59 g firm tofu, drained
- 78.07 ml soy sauce
- 78.07 ml mirin (sweet rice wine)
- 9.85 ml peeled and minced fresh ginger
- 226.79 g soba noodles or 226.79 g other thin noodles
- 170.09 g daikon radishes or 170.09 g other radishes, cut into long matchstick shapes
- 473.18 ml fresh pea shoots
- 236.59 ml carrot, cut into fine matchstick shapes
Coconut or Peanut Sauce
- 44.37 ml smooth peanut butter
- 4.92 ml asian chili paste with garlic
- 44.37 ml chicken broth or 44.37 ml water
- 78.07 ml coconut milk
- 9.85 ml packed brown sugar
- 29.58 ml fresh lime juice
- 14.79-29.58 ml soy sauce, to taste
Directions See How It's Made
- 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.