Marinated tofu with cold peanut noodles
Instructions:
Drain the noodles well before coating with sauce.
1 tablespoon coarse salt
1 8-ounce package soba or other thin
wheat noodles
Coconut Peanut Sauce
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-inchlong
matchsticks
1 3 1 / 2 -ounce package pea shoots or sprouts
S E R V E S 8
- Bring a large pot of water to a boil, and add salt. Add the soba noodles; cook until al dente, 4 to 5 minutes. Drain into a large colander; rinse with cold water until completely cool. Drain well. Transfer the noodles to a large bowl; add the peanut sauce to coat.
- Combine the soy sauce, mirin, and ginger in a bowl. Cut the tofu into 8 pieces; place one on each plate. Drizzle with soy mixture. Divide the noodles among the plates; top with radishes, jicama, and pea shoots.