Tofu And Noodle Salad With Peanut Sauce Recipe

Name: Tofu And Noodle Salad With Peanut Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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 400u00b0; 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.

372

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 16 ingredients. The key ingredients include: 1 lb firm tofu, drained, 1/3 cup soy sauce, 1/3 cup mirin (sweet rice wine), 2 teaspoons peeled and minced fresh ginger, and more.

Yes, Tofu And Noodle Salad With Peanut Sauce falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Tofu And Noodle Salad With Peanut Sauce

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