Ingredients
-
1 lb firm tofu, drained
-
1/3 cup soy sauce
-
1/3 cup mirin (sweet rice wine)
-
2 teaspoons peeled and minced fresh ginger
-
8 ounces soba noodles or 8 ounces other thin noodles
-
2 cups fresh pea shoots
-
-
3 tablespoons smooth peanut butter
-
1 teaspoon asian chili paste with garlic
-
3 tablespoons chicken broth or 3 tablespoons water
-
1/3 cup coconut milk
-
2 teaspoons packed brown sugar
-
2 tablespoons fresh lime juice
-
1 cup carrot, cut into fine matchstick shapes
-
6 ounces daikon radishes or 6 ounces other radishes, cut into long matchstick shapes
Instructions
- Slice the tofu into 4 equal pieces; combine the soy sauce, mirin and ginger; marinate the tofu in this mixture in the fridge for at least 30 minutes and up to 4 hours, turning it occasionally; remove it from the marinade and gently wipe off any solids.
- Heat oven to 400°; lightly oil a baking sheet and arrange tofu on it and bake for 20-25 minutes; remove and set aside.
- Sauce: Combine sauce ingredients in a blender and blend until smooth, it should have the consistency of heavy cream; you can do this ahead of time and store in the fridge for up to 5 days then bring to room temperature before using.
- Bring a large pot of lightly salted water to a boil and cook the soba noodles until al dente, 4 minutes or so; drain the noodles and rinse them very well with cold water; place in a bowl and toss with the radish, pea shoots and carrots along with about half of the peanut sauce, or more as you desire.
- Divide the mixture among 4 plates or shallow bowls and top with the pieces of tofu and drizzle with a bit more of the sauce.
- For Vegetarian use the water not the chicken broth.