Tofu and Noodle Salad With Peanut Sauce

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: 50 mins
• 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.