Tofu and Noodle Salad with Peanut Sauce

Name: Tofu and Noodle Salad with Peanut Sauce
Yield: Serves 4
Ingredients: Coconut Peanut Sauce; 1 cup carrots, cut into fine matchstick shapes; 8 ounces soba or other thin noodles; 2 teaspoons peeled and finely chopped ginger; ⅓ cup mirin (sweet rice wine); 1 pound firm tofu, drained; ⅓ cup soy sauce, preferably salt-reduced; 6 ounces daikon or other radish, cut into long matchstick shapes; 2 cups or so fresh pea shoots

Preparation info

Serves
4

Difficulty
Easy

Appears in

Cooking One on One

By John Ash

Published 2004

About

I serve this at room temperature. Feel free to substitute or add any other any salad ingredients you like, such as cucumbers, finely sliced raw cabbage, etc. Though the daikon and carrot matchsticks give a lovely effect, you can just shred them for ease if you prefer.

Ingredients

1 pound firm tofu, drained
⅓ cup soy sauce, preferably salt-reduced
⅓

Main course
Vegetarian
Noodles

Method

SLICE THE TOFU into 4 equal pieces. Combine the soy sauce, mirin, and ginger. Marinate the tofu in this mixture in the refrigerator for at least 30 minutes and up to 4 hours. Turn it occasionally. Remove it from the marinade and gently wipe off any solids.

Preheat the oven to 400°F