Tofu and Noodle Salad With Peanut Sauce

By Hey Jude on May 29, 2004

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    1. 1 lb firm tofu, drained
    2. 1/3 cup soy sauce
    3. 1/3 cup mirin ( sweet rice wine)
    4. 2 teaspoons peeled and minced fresh ginger
    5. 8 ounces soba noodles or 8 ounces other thin noodles
    6. 6 ounces daikon radishes or 6 ounces other radishes, cut into long matchstick shapes
    7. 2 cups fresh pea shoots
    8. 1 cup carrot, cut into fine matchstick shapes

    Coconut or Peanut Sauce

    1. 3 tablespoons smooth peanut butter
    2. 1 teaspoon asian chili paste with garlic
    3. 3 tablespoons chicken broth or 3 tablespoons water
    4. 1/3 cup coconut milk
    5. 2 teaspoons packed brown sugar
    6. 2 tablespoons fresh lime juice
    7. 1 -2 tablespoon soy sauce, to taste


  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.