Tofu & Soba Noodle Salad with Spicy Peanut-Sesame Sauce
Recipe by Rachel Sanders
Serves 4 (as a main) to 6 (as a side)
INGREDIENTS
For the Sauce*
3 Tbsp peanut butter
3 Tbsp gochujang (Korean chili paste), sriracha, or other chili sauce
1/4 cup fresh lime juice (from about 2 limes) or rice vinegar (or combo of the two)
1 Tbsp soy sauce
1 Tbsp Thai fish sauce (optional)
2 tsp sesame oil
*(amounts are approximate; adjust everything to your taste!)
For the Salad
2 blocks extra firm tofu
6 oz dry buckwheat soba noodles
1 small bunch radishes (5-6 radishes)
1 seedless cucumber
2 carrots, peeled
3 scallions
1 small bunch cilantro
1 Tbsp sesame seeds
PREPARATION
1. Preheat your oven to 350F.
2. Wrap the tofu in a clean dish towel or a few layers of paper towels and press between two plates, with a book or something else heavy on top, to remove as much water as you can. Let it sit about 30 mins.
3. While the tofu sits, combine all the sauce ingredients in a small bowl and whisk until smooth and totally combined. You can also shake in a jar with a tight lid or use an immersion blender to get things extra-emulsified.
4. Prep your vegetables:
-Thinly slice radishes.
-Using a vegetable peeler, shave cucumber and carrots into ribbons. (A julienne peeler will give you nice ribbons that integrate well with the soba noodles, but slicing matchsticks with a sharp knife works too).
-Slice scallions (white and green parts) into 1/4" pieces.
-Remove tough stems from the cilantro and tear into sprigs.
5. Slice the tofu in 1/2"-thick pieces and use a spoon or your fingers to coat each slice all over with the peanut sauce. Cover a baking sheet with foil then lay slices in a single layer and bake for about 15 minutes. Flip slices and continue baking until browned, crispy, and firm to the touch, maybe another 10-20 minutes. Let cool and then slice into thin strips.
6. While tofu is baking, boil a pot of water and cook soba noodles according to package instructions. Drain, rinse well in cold water, and drain again.
7. Drizzle about 1/4 cup peanut sauce over the noodles and toss to coat. Toss noodles with all vegetables, tofu strips, and sesame seeds. You can add more sauce if needed, and you'll probably have some leftover. Serve immediately or refrigerate and serve cold later.
