Tofu and Noodle Salad With Peanut Sauce

Submitted 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."

 

• Ready In: 50mins
• Ingredients: 15
• Serves: 4

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

• Coconut or Peanut Sauce

• 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.

Reviews

[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.

 

[lmercier5]

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.

 

[Judth]

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!

 

[spatchcock]

OMG! this is delicious! I made this tonight as a last-minute meal for DH, who is going on an 85-mile fast bike ride tomorrow morning (in this heat). I was looking for protein and carbs, and the only protein I had around was tofu. The peanut butter also includes protein, of course, so this was a great recipe for this situation. PLUS--it's wonderful! I will be making this again without the urgency and we will enjoy it even more! thanks!

 

[Rita1652]

I was sorry I couldn`t find the pea shoots so I replaced them with baby spinach. I guess it`s seasonal. I`ve made them before and was looking forward to having them in this salad. I used angel hair pasta. In the sauce I used water not chicken broth added 1 teaspoon sesame oil and the juice from 1 whole lime. This is a well balanced dish. Thanks Hey Jude!