Marinated Tofu with Cold Peanut Noodles Recipe

Name: Marinated Tofu with Cold Peanut Noodles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon coarse salt; 1 8-ounce package soba or other thin wheat noodles; Coconut Peanut Sauce (recipe follows); 1/4 cup soy sauce; 1/4 cup mirin; 2 tablespoons grated fresh ginger; 2 12.3-ounce packages firm silken tofu; 12 radishes, sliced paper thin; 8 ounces jicama, peeled, cut into 1-inch-long matchsticks; 1 3 1/2-ounce package pea shoots or sprouts; 1/4 cup coconut milk, well shaken; 2 tablespoons peanut butter; 1 tablespoon soy sauce; 1 tablespoon mirin; 1 (1/2 inch) piece fresh ginger, peeled, roughly chopped; 1 1/2 teaspoons brown sugar; (makes about 1/2 cup)

Servings: persons

1 tablespoon coarse salt
1 8-ounce package soba or other thin wheat noodles
Coconut Peanut Sauce (recipe follows)
1/4 cup soy sauce
1/4 cup mirin
2 tablespoons grated fresh ginger
2 12.3-ounce packages firm silken tofu
12 radishes, sliced paper thin
8 ounces jicama, peeled, cut into 1-inch-long matchsticks
1 3 1/2-ounce package pea shoots or sprouts
1/4 cup coconut milk, well shaken
2 tablespoons peanut butter
1 tablespoon soy sauce
1 tablespoon mirin
1 (1/2 inch) piece fresh ginger, peeled, roughly chopped
1 1/2 teaspoons brown sugar
(makes about 1/2 cup)

1
Bring a large pot of water to a boil, and add salt.
2
Add the soba noodles; cook until al dente, 4 to 5 minutes.
3
Drain into a large colander; rinse with cold water until completely cool.
4
Drain well.
5
Transfer the noodles to a large bowl; add the peanut sauce to coat.
6
Combine the soy sauce, mirin, and ginger in a bowl.
7
Cut the tofu into 8 pieces; place one on each plate.
8
Drizzle with soy mixture.
9
Divide the noodles among the plates; top with radishes, jicama, and pea shoots.
10
Place the coconut milk, peanut butter, soy sauce, mirin, ginger, and sugar in a small food processor or blender; blend until smooth.
11
Serve with the noodles, or store in an airtight container in the refrigerator for up to 5 days.

189

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 tablespoon coarse salt, 1 8-ounce package soba or other thin wheat noodles, Coconut Peanut Sauce (recipe follows), 1/4 cup soy sauce, and more.

Yes, Marinated Tofu with Cold Peanut Noodles falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Marinated Tofu with Cold Peanut Noodles

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions