No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Marinated Tofu with Cold Peanut Noodles

Drain noodles well before coating with sauce.

  • Servings: 8
Marinated Tofu with Cold Peanut Noodles


  • 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


  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.

Reviews (2)

  • Christine 6 Mar, 2015

    Hey did anyone notice that the peanuts were left out of this recipe?? Like one of the main ingredients in cold peanut noodles. I read the ingredients three times to make sure I wasn't imagining it.

  • MSLO Moderator 6 Mar, 2015

    The hyperlink to Coconut Peanut Sauce is provided under INGREDIENTS. It's also available here:

Related Topics