Prep: 1. Bring a pot of water to a boil, and add salt. 2. Peel and chop 1/2-inch ginger. 3. Grate 2 teaspoons of ginger. 4. Slice radishes. 5. Peel and cut jicama. 6. To make peanut sauce: Place coconut milk, peanut butter, 1 tablespoon soy sauce, 1 tablespoon mirin, chopped ginger and brown sugar in a bowl and whisk. Sauce can be stored for up to 5 days. Make: 1. Place soba noodles in to boiling water and cook until al dente, 4-5 minutes. (When noodles are done, drain and rinse with cold water. Transfer noodles to a bowl; add peanut sauce to coat.) 2. Meanwhile, combine soy sauce, mirin, and grated ginger in a bowl. 3. Cut tofu into 8 pieces; place one on each plate. Drizzle with soy mixture. 4. Divide noodles among plates; top with radishes, jicama, and bean sprouts.