Tofu And Noodle Salad With Peanut Sauce - cooking recipe

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
6 ounces daikon radishes or 6 ounces other radishes, cut into long matchstick shapes
2 cups fresh pea shoots
1 cup carrot, cut into fine matchstick shapes
Coconut or Peanut Sauce
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 -2 tablespoon soy sauce, to taste

Preparation

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\u00b0; 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.