Marinated Tofu with Cold Peanut Noodles

• 1 tablespoon coarse salt
• 1 8-ounce package soba or other thin wheat noodles
• Coconut Peanut Sauce (recipe follows)
• 1/4 cup soy sauce
• 1/4 cup mirin
• 2 tablespoons grated fresh ginger
• 2 12.3-ounce packages firm silken tofu
• 12 radishes, sliced paper thin
• 8 ounces jicama, peeled, cut into 1-inch-long matchsticks
• 1 3 1/2-ounce package pea shoots or sprouts
• 1/4 cup coconut milk, well shaken
• 2 tablespoons peanut butter
• 1 tablespoon soy sauce
• 1 tablespoon mirin
• 1 (1/2 inch) piece fresh ginger, peeled, roughly chopped
• 1 1/2 teaspoons brown sugar
• (makes about 1/2 cup)

1. Bring a large pot of water to a boil, and add salt.
2. Add the soba noodles; cook until al dente, 4 to 5 minutes.
3. Drain into a large colander; rinse with cold water until completely cool.
4. Drain well.
5. Transfer the noodles to a large bowl; add the peanut sauce to coat.
6. Combine the soy sauce, mirin, and ginger in a bowl.
7. Cut the tofu into 8 pieces; place one on each plate.
8. Drizzle with soy mixture.
9. Divide the noodles among the plates; top with radishes, jicama, and pea shoots.
10. Place the coconut milk, peanut butter, soy sauce, mirin, ginger, and sugar in a small food processor or blender; blend until smooth.
11. Serve with the noodles, or store in an airtight container in the refrigerator for up to 5 days.

coarse salt, thin wheat noodles, coconut peanut sauce, soy sauce, mirin, ginger, radishes, jicama, shoots, coconut milk, peanut butter, soy sauce, mirin, fresh ginger, brown sugar

Taken from www.epicurious.com/recipes/food/views/marinated-tofu-with-cold-peanut-noodles-392708 (may not work)