Food recipes
Tofu and Noodle Salad With Peanut Sauce
Tofu and Noodle Salad With Peanut Sauce Ingredients: tofu, raw, regular, prepared with calcium sulfate soy sauce made from soy (tamari) rice, white, long-grain, regular, unenriched, cooked without salt spices, ginger,...
Tofu and Noodle Salad With Peanut Sauce
Ingredients:
tofu, raw, regular, prepared with calcium sulfate
soy sauce made from soy (tamari)
rice, white, long-grain, regular, unenriched, cooked without salt
spices, ginger, ground
noodles, japanese, soba, dry
radishes, raw
peas, green, frozen, unprepared
carrots, raw
peanut butter, smooth style, without salt
spices, garlic powder
water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, brown
lime juice, raw
soy sauce made from soy (tamari)
Directions:
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.
Ingredients:
tofu, raw, regular, prepared with calcium sulfate
soy sauce made from soy (tamari)
rice, white, long-grain, regular, unenriched, cooked without salt
spices, ginger, ground
noodles, japanese, soba, dry
radishes, raw
peas, green, frozen, unprepared
carrots, raw
peanut butter, smooth style, without salt
spices, garlic powder
water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, brown
lime juice, raw
soy sauce made from soy (tamari)
Directions:
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.