MARINATED TOFU WITH COLD PEANUT NOODLES
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
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 WITH PEANUT-GINGER SAUCE
If you don't feel like cooking on a hot summer day, you can enjoy plain cold tofu with a dipping sauce. Or you can sear it quickly in a pan or grill it. This recipe and the others that follow it this week make enough sauce or marinade for a pound of tofu.Spread this sweet and pungent peanut sauce on seared, grilled or uncooked tofu. It also makes a nice dipping sauce for crudités or spring rolls.
Provided by Martha Rose Shulman
Categories easy, lunch, quick, appetizer
Time 10m
Yield 1/2 to 2/3 cup
Number Of Ingredients 7
Steps:
- In a small bowl, whisk together all the above ingredients. Thin out as desired with water. Brush or spoon onto sliced tofu (cooked or uncooked).
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- Follow my instructions HERE for pressing tofu and cut it into your desired shapes. I like to cube mine into bite sized pieces but really anything works! Set side.
- I like to whisk together my marinade directly in the dish/ bag that I plan to marinate the tofu in. A plastic baggie, stasher bag, or really any kind of shallow resealable container works well. Add all of the ingredients (minus the tofu) and whisk until fully combined.
- add in your tofu pieces and let marinate for 30 minutes or even overnight. See notes above for freezing. Ideally this will marinate for a good few hours but even just 30 minutes makes a big difference.
- and ENJOY! As desired, you can use the leftover marinade to make a sauce for your tofu (this works with all of the marinades EXCEPT the peanut marinade). Add it into a saucepan with a cornstarch slurry (2 tablespoons of water + 1/2 tablespoon of cornstarch) and cook over medium heat until thickened (about 3-5 minutes). It makes for a great sauce to put on top of the tofu!
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- Bring a large saucepan of water to a boil. Add the chow mein noodles and cook until they are al dente. Drain and rinse the noodles under cold water. Shake out the excess water and add the noodles to the tofu and soy sauce.
- Meanwhile, in a blender, combine the remaining 1/4 cup of soy sauce with the peanut butter, chicken stock, rice vinegar, chile-garlic sauce, ginger, garlic and sesame oil and puree until a smooth sauce forms. Pour the peanut sauce over the noodles, add the sliced red bell peppers and scallions and toss. Garnish with cilantro and serve.
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