I serve this at room temperature. Feel free to substitute or add any other any salad ingredients you like, such as cucumbers, finely sliced raw cabbage, etc. Though the daikon and carrot matchsticks give a lovely effect, you can just shred them for ease if you prefer.
SLICE THE TOFU into 4 equal pieces. Combine the soy sauce, mirin, and ginger. Marinate the tofu in this mixture in the refrigerator for at least 30 minutes and up to 4 hours. Turn it occasionally. Remove it from the marinade and gently wipe off any solids.
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 well with cold water to stop the cooking and rinse off the surface starch. Place in a bowl and toss with the radish, pea shoots, and carrots along with about half of the peanut sauce, or more if you think it needs it. Divide the mixture among 4 plates or shallow bowls, top with the pieces of tofu, and drizzle with a bit more of the sauce.
© 2004 John Ash. All rights reserved.