Marinated Tofu With Cold Peanut Noodles Recipes

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MARINATED TOFU WITH COLD PEANUT NOODLES



Marinated Tofu with Cold Peanut Noodles image

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

Provided by Martha Stewart

Categories     Pasta and Grains

Number Of Ingredients 10

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

Steps:

  • 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.
  • 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.

TOFU AND NOODLE SALAD WITH PEANUT SAUCE



Tofu and Noodle Salad With Peanut Sauce image

This is just really yummy! A terrific after-work, summertime meal. I found this one in the Daily Herald and they attribute it to John Ash. I find the noodles, radish and pea shoots in my local Oriental grocery store. Prep time doesn't include marinading time.

Provided by Hey Jude

Categories     Lunch/Snacks

Time 50m

Yield 4 serving(s)

Number Of Ingredients 15

1 lb firm tofu, drained
1/3 cup soy sauce
1/3 cup mirin (sweet rice wine)
2 teaspoons peeled and minced fresh ginger
8 ounces soba noodles or 8 ounces other thin noodles
6 ounces daikon radishes or 6 ounces other radishes, cut into long matchstick shapes
2 cups fresh pea shoots
1 cup carrot, cut into fine matchstick shapes
3 tablespoons smooth peanut butter
1 teaspoon asian chili paste with garlic
3 tablespoons chicken broth or 3 tablespoons water
1/3 cup coconut milk
2 teaspoons packed brown sugar
2 tablespoons fresh lime juice
1 -2 tablespoon soy sauce, to taste

Steps:

  • Slice the tofu into 4 equal pieces; combine the soy sauce, mirin and ginger; marinate the tofu in this mixture in the fridge for at least 30 minutes and up to 4 hours, turning it occasionally; remove it from the marinade and gently wipe off any solids.
  • Heat oven to 400°; lightly oil a baking sheet and arrange tofu on it and bake for 20-25 minutes; remove and set aside.
  • Sauce: Combine sauce ingredients in a blender and blend until smooth, it should have the consistency of heavy cream; you can do this ahead of time and store in the fridge for up to 5 days then bring to room temperature before using.
  • Bring a large pot of lightly salted water to a boil and cook the soba noodles until al dente, 4 minutes or so; drain the noodles and rinse them very well with cold water; place in a bowl and toss with the radish, pea shoots and carrots along with about half of the peanut sauce, or more as you desire.
  • Divide the mixture among 4 plates or shallow bowls and top with the pieces of tofu and drizzle with a bit more of the sauce.
  • For Vegetarian use the water not the chicken broth.

Nutrition Facts : Calories 439.2, Fat 15.4, SaturatedFat 5.9, Sodium 2299.7, Carbohydrate 58, Fiber 3.6, Sugar 7.5, Protein 24.8

PEANUT NOODLES WITH TOFU(FLAT BELLY DIET RECIPE)



Peanut Noodles With Tofu(Flat Belly Diet Recipe) image

From Prevention. Posted for safe keeping. Add protein-packed tofu to the classic Japanese dishTIME: 15 MINUTES SERVINGS: 4

Provided by Heartsong

Categories     One Dish Meal

Time 15m

Yield 4 serving(s)

Number Of Ingredients 10

4 ounces soba noodles
1/2 cup natural-style peanut butter (MUFA, reduced sodium)
3 tablespoons reduced sodium soy sauce
3 tablespoons rice wine vinegar
1/2 tablespoon toasted sesame oil
2 teaspoons chili paste with garlic (optional)
1 teaspoon sesame seeds, toasted
4 ounces firm tofu, light, drained, patted dry, and cut in 1/2-inch cubes
2 cups carrots (shredded or grated, about 2 lg)
3 scallions, thinly sliced (1/4 c)

Steps:

  • 1. PREPARE noodles per package directions. Place peanut butter in small microwaveable bowl and microwave on high 15 seconds to soften.
  • 2. WHISK together peanut butter, soy sauce, vinegar, oil, chile paste (if using), and sesame seeds in large bowl while noodles cook. Set aside.
  • 3. HEAT medium skillet coated with cooking spray over medium heat. Add tofu and sauté until lightly browned, about 5 minutes.
  • 4. DRAIN pasta and add to peanut sauce along with all but 1/2 cup of the carrots. Mix until well combined. Top with tofu and remaining carrots and sprinkle with scallions. Serve immediately or chill and serve cold.
  • Nutritional Info Per Serving.
  • 377 cal, 16 g pro, 36 g carb, 5 g fiber, 19.5 g fat, 3.5 g sat fat, 0 mg chol, 551 mg sodium.
  • NOTE: Chile paste is available in the ethnic food section of most supermarkets or via importfood.com.
  • Flat Belly Bonus.
  • The fiber and protein in Japanese soba noodles (made from buckwheat) will keep you satisfied longer than a bowl of traditional pasta.

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