Tofu and Noodle Salad with Peanut Sauce


Preparation info

  • Difficulty


  • Serves


Appears in

Cooking One on One

Cooking One on One

By John Ash

Published 2004

  • About

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.


  • 1 pound firm tofu, drained
  • cup soy sauce, preferably salt-reduced
  • cup mirin (sweet rice wine)
  • 2 teaspoons peeled and finely chopped ginger
  • 8 ounces soba or other thin noodles
  • 6 ounces daikon or other radish, cut into long matchstick shapes
  • 2 cups or so fresh pea shoots
  • 1 cup carrots, cut into fine matchstick shapes
  • Coconut Peanut Sauce


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.

Preheat the oven to 400°F. Lightly oil a baking sheet or line it with a silicone mat. Arrange the tofu on it and bake for 20 to 25 minutes. Remove and set aside.

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.