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January 31, 2005

Cold Noodle Salad with Tofu and Coconut Peanut Sauce

Submitted by: Gina Lee

Serves:4

1 pound firm tofu, drained
1/3 cup low sodium soy sauce
2 teaspoons peeled and finely chopped ginger
8 ounces soaba noodles
6 ounces jicama or daikon, match stick cut
2 cups pea shots
1 cup carrots, match stick cut
1 cup coconut peanut sauce, recipe below
1/4 cup sliced green onions
1/4 cup cilantro leaves, whole

Slice the tofu into 4 pieces.
Combine the soy sauce, mirin, and ginger.
Marinate the tofu in the mixture, store in the refrigerator for at least 30 minutes and no longer than 4 hours. Turn occasionally. Remove from the marinade and gently wipe off the solids.

Preheat the oven to 400 degrees. Place the tofu on parchment lined sheet pans and bake for 20-25 minutes. Remove and set aside.

Boil soba noodles according to instructions on package. Drain and rinse the noodles in cold water.

Place the noodles in a bowl and toss with the vegetables, half the peanut sauce (or more if you think it needs it). Place some noodles on each plate, top with a piece of tofu, drizzle with more sauce and garnish with cilantro and green onions.

Coconut Peanut Sauce

Serves: 4

3 tablespoons natural peanut butter
1 tablespoons Asian chili-garlic sauce
3 tablespoons water
1/3 cup stirred coconut milk
2 teaspoons packed brown sugar
2 tablespoons fresh lime juice
2 tablespoons low sodium soy sauce

Combine all of the ingredients in a blender until smooth. Store covered for up to 5 days in the refrigerator. Return to room temperature before using.

Posted by at January 31, 2005 05:21 PM

Comments

You may simplify this cold noodle recipe with lots slices of cucumber mix with some chicken meat if you do not like the taste of tofu.

Posted by: gina at February 1, 2005 05:47 PM