Tofu And Noodle Salad With Peanut Sauce

Nutrition

Ingredients

Directions

1. 1

   Slice the tofu into 4 equal pieces

2. 2

   Combine the soy sauce , mirin and ginger

3. 3

   Marinate the tofu in this mixture in the fridge for at least 30 minutes and up to 4 hours , turning it occasionally

4. 4

   Remove it from the marinade and gently wipe off any solids

5. 5

   Heat oven to 400

6. 6

   Lightly oil a baking sheet and arrange tofu on it and bake for 20-25 minutes

7. 7

   Remove and set aside

8. 8

   Sauce: combine sauce ingredients in a blender and blend until smooth , it should have the consistency of heavy cream

9. 9

   You can do this ahead of time and store in the fridge for up to 5 days then bring to room temperature before using

10. 10

    Bring a large pot of lightly salted water to a boil and cook the soba noodles until al dente , 4 minutes or so

11. 11

    Drain the noodles and rinse them very well with cold water

12. 12

    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

13. 13

    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

14. 14

    For vegetarian use the water not the chicken broth

15. 15

    Prepare and add the remaining ingredients as listed: daikon radishes, coconut milk, brown sugar, fresh lime juice.