New This Month

Marinated Tofu with Cold Peanut Noodles


This easy, healthy dish is perfect for quick summer meal. Drain noodles well before coating with sauce.

  • Servings: 8

Source: Martha Stewart Living, July 2001


  • 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 Add a comment

  • MS10383827
    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.