Marinated Vegetarian Tofu with Cold Peanut Noodles Recipe

The important thing to remember when cooking with noodles is to fully drain the noodles after cooking them. The worse thing to do is serve a meal that tastes almost watered down because the noodles weren’t properly drained.

Ingredients

• ½ tbsp coarse salt
• ½ eight-ounce package soba or other thin wheat noodles
• ½ cup Coconut Peanut Sauce (recipe follows)
• 1 package firm silken tofu
• ⅛ cup soy sauce
• ⅛ cup mirin (Japanese cooking wine)
• 1 tbsp freshly grated ginger
• 6 radishes, sliced paper thin
• 4 ounces jícama, peeled, cut into 1-inch-long matchsticks
• ½ cup sprouts

1. Fill a large pot with water and salt; bring to a boil. Once water is boiling, add soba noodles and cook until ready. Remove noodles into a large sieve and rinse with cold water until completely cool. Drain well.
2. Take a large bowl and place noodles inside. Drizzle on peanut sauce until noodles are fully coated. Set aside.
3. Cut tofu into 8 pieces and put two slices on each serving plate. In a small bowl, combine soy sauce, mirin, and ginger. With a large spoon, drizzle soy mixture over tofu. Evenly place noodles on plates and top with radishes, jícama and sprouts.

Serves 4

Coconut Peanut Sauce

Stored in a sealed container in the fridge it will keep for 4 days.

Ingredients

¼ cup coconut milk, well shaken
2 tbsp peanut butter
1 tbsp soy sauce
1 tbsp mirin
½ inch piece ginger, peeled, roughly chopped
1½ tsp brown sugar

1. Place all ingredients into a small food processor or blender and blend until smooth. Drizzle over noodles.

Makes ½ cup