Best Marinated Tofu With Cold Peanut Noodles Recipes

MARINATED TOFU WITH COLD PEANUT NOODLES

Marinated Tofu with Cold Peanut Noodles image

This easy, healthy dish is perfect for quick summer meal. Drain noodles well before coating with sauce.

Provided by Martha Stewart

Number Of Ingredients 10

Ingredients

1 tablespoon coarse salt
1 eight-ounce package soba or other thin wheat noodles
Coconut Peanut Sauce
1/4 cup soy sauce
1/4 cup mirin (Japanese cooking wine)
2 tablespoons freshly grated ginger
2 packages (12.3 ounces) firm silken tofu
12 radishes, sliced paper thin
8 ounces jicama, peeled, cut into 1-inch-long matchsticks
1 package (3.5 ounces) pea shoots or sprouts

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

Tofu With Peanut-Ginger Sauce image

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

Ingredients

3 tablespoons creamy unsalted, unsweetened peanut butter
1 tablespoon rice vinegar
2 teaspoons soy sauce
1 to 2 teaspoons light brown sugar, to taste
1 1/2 teaspoon ginger juice (grate 1 tablespoon ginger, wrap in cheesecloth and squeeze)
Cayenne to taste
2 to 4 tablespoons warm water

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).

SESAME NOODLES WITH TOFU

Sesame noodles with tofu image

Give tofu a go with this low-fat, filling recipe with an Asian influence

Provided by Good Food team

Categories Dinner, Lunch, Main course, Side dish, Snack, Supper

Time 7m

Number Of Ingredients 8

Ingredients

250g pack firm tofu , drained (we used Cauldron)
2 tbsp reduced-salt soy sauce , plus extra to serve (optional)
300g green veg (we used mange tout and halved bok choi)
1 garlic clove , sliced
small knob of ginger , peeled and shredded
300g pack straight-to-wok egg noodle (or use 2 sheets medium dried egg noodles and follow pack instructions)
1 tbsp sesame seed
1 tbsp sesame oil , plus extra to serve (optional)

Steps:

Cut the tofu into 12 pieces and mix with 1 tbsp of soy sauce and 1 tsp of sesame oil. Heat the remaining oil in a wok, then stir-fry the vegetables, garlic and ginger for 2 mins until the vegetables are starting to wilt. Drizzle with 2 tbsp water, then stir-fry for another min.
Add the noodles, sesame seeds and soy sauce from the marinated tofu, then stir-fry for 2 mins. Now add the tofu, splash over the remaining soy sauce, then cover with a lid or baking sheet. Leave for 1 min so that the tofu heats through, then gently mix into the rest of the stir-fry.
Lift the noodles and tofu into bowls and splash over a little more soy sauce and sesame oil to serve, if you like.

Nutrition Facts : Calories 531 calories, Fat 17 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 74 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 27 grams protein, Sodium 3.35 milligram of sodium