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Marinated Tofu with Cold Peanut Noodles

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 4
  • 20 min
  • 30 min
  • $$$
Gatheredtable
adapted fromMartha Stewart

Ingredients

  • 1-inch piece fresh ginger
  • 12 radishes
  • 8 ounces jicama, peeled, cut into 1-inch-long matchsticks
  • 1/4 cup canned coconut milk, well shaken
  • 2 tablespoons peanut butter
  • 5 tablespoons soy sauce
  • 5 tablespoons mirin
  • 1 1/2 teaspoons brown sugar
  • 1 tablespoon sea salt
  • 8 ounces soba noodles
  • 2 packages firm silken tofu
  • 3.5 ounces bean sprouts

Directions

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.

Goes great with these recipes

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