Tofu and Noodle Salad with Peanut Sauce
Description
This delightful Tofu and Noodle Salad with Peanut Sauce is a vibrant and refreshing dish, perfect for summer lunches or as a quick snack after a busy day. Inspired by a recipe from John Ash published in the Daily Herald, this salad harmoniously combines the nutty flavors of peanut sauce with the delicate texture of tofu and a variety of crisp vegetables. It features ingredients that can typically be found at your local Oriental grocery store, ensuring that you can recreate this culinary delight effortlessly. With the addition of vibrant daikon radishes and fresh pea shoots, this salad not only looks stunning but also bursts with flavor in every bite. The preparation involves marinating the tofu, baking it to a perfect golden hue, and assembling a colorful array of noodles and vegetables, making it an enjoyable experience for both the cook and the eater.
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 439.2 |
| Total Fat | 15.4 g |
| Saturated Fat | 5.9 g |
| Cholesterol | 0 mg |
| Sodium | 2299.7 mg |
| Carbohydrates | 58 g |
| Dietary Fiber | 3.6 g |
| Sugars | 7.5 g |
| Protein | 24.8 g |
Ingredients
| Quantity | Ingredient |
|---|---|
| 1 | Firm tofu |
| ⅓ cup | Soy sauce |
| ⅓ cup | Mirin |
| 2 tbsp | Fresh ginger, grated |
| 8 | Daikon radishes, thinly sliced |
| 6 | Radishes, thinly sliced |
| 2 | Carrots, julienned |
| 1 – 2 cups | Chicken broth (or water for vegetarian option) |
| 1 cup | Water |
| 1 cup | Coconut milk |
| 3 tbsp | Brown sugar |
| 1/3 cup | Fresh lime juice |
| 2 tbsp | Soy sauce |
Instructions
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Marinate the Tofu: Start by slicing the firm tofu into four equal pieces, creating thick slabs that will hold their shape during cooking. In a medium bowl, combine the soy sauce, mirin, and freshly grated ginger, whisking together until well mixed. Place the tofu slices into the marinade, ensuring they are fully submerged. Cover the bowl and refrigerate for at least 30 minutes, although for best results, allow the tofu to marinate for up to 4 hours. Remember to turn the tofu occasionally to ensure even marination. After marinating, remove the tofu from the marinade and gently wipe off any solids that may cling to its surface.
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Bake the Tofu: Preheat your oven to 400°F (200°C). Lightly oil a baking sheet to prevent sticking, and then arrange the marinated tofu pieces on it in a single layer. Bake the tofu in the preheated oven for about 20 to 25 minutes, flipping them halfway through, until they are golden brown and firm. Once done, remove them from the oven and set aside to cool slightly.
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Prepare the Peanut Sauce: While the tofu is baking, it’s time to prepare the peanut sauce. In a blender, combine the coconut milk, brown sugar, fresh lime juice, soy sauce, and any remaining marinade from the tofu if desired. Blend the mixture until smooth and creamy, ensuring that it reaches a consistency similar to heavy cream. This sauce can be prepared in advance and stored in the refrigerator for up to five days; just remember to bring it back to room temperature before using.
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Cook the Soba Noodles: In a large pot, bring lightly salted water to a rolling boil. Once boiling, add the soba noodles and cook them according to the package instructions, typically for about 4 minutes or until they are al dente. Once cooked, drain the noodles and rinse them thoroughly with cold water to stop the cooking process and remove excess starch. Place the cooled noodles in a large mixing bowl.
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Combine the Salad: To the bowl of soba noodles, add the thinly sliced daikon radishes, radishes, julienned carrots, and fresh pea shoots. Drizzle about half of the peanut sauce over the noodle and vegetable mixture, tossing gently to ensure that everything is well-coated. Adjust the amount of sauce to your taste preference.
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Serve: To serve, divide the noodle and vegetable mixture evenly among four plates or shallow bowls. Top each serving with pieces of the baked tofu and drizzle a bit more peanut sauce on top for added flavor.
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Enjoy: This Tofu and Noodle Salad with Peanut Sauce is best enjoyed fresh. However, if you have leftovers, store them in an airtight container in the refrigerator and consume within a few days. For a vegetarian option, simply substitute the chicken broth with water to keep the flavors rich without compromising the integrity of the dish.
Indulge in the harmony of textures and flavors that this Tofu and Noodle Salad with Peanut Sauce provides, making it not only a satisfying meal but also a colorful presentation that will impress anyone fortunate enough to share in your culinary creation. Enjoy this simple yet exquisite dish, bringing a taste of summer to your dining table any time of year!
