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Marinated Tofu with Cold Peanut Noodles

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    Drain noodles well before coating with sauce.
    • Yield Serves 8
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    Ingredients

    • 1 tablespoon coarse salt
    • 1 eight-ounce package soba or other thin wheat noodles
    • Coconut Peanut Sauce
    • 1/4 cup soy sauce
    • 1/4 cup mirin (Japanese cooking wine)
    • 2 tablespoons freshly grated ginger
    • 2 packages (12.3 ounces) firm silken tofu
    • 12 radishes, sliced paper thin
    • 8 ounces jicama, peeled, cut into 1-inch-long matchsticks
    • 1 package (3.5 ounces) pea shoots or sprouts

    Directions

    1. Bring a large pot of water to a boil, and add salt. Add soba noodles; cook until al dente, 4 to 5 minutes. Drain into a large colander; rinse with cold water until completely cool. Drain well. Transfer noodles to a large bowl; add peanut sauce to coat.
    2. Combine soy sauce, mirin, and ginger in a bowl. Cut tofu into 8 pieces; place one on each plate. Drizzle with soy mixture. Divide noodles among plates; top with radishes, jicama, and pea shoots.

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