| Serves: |
Makes 4 servings
|
Cooking Time:
|
40 minutes
|
This mouth-watering marinated tofu will satisfy any vegetarian, and their taste bus too!
Ingredients:
| 1 package |
rice noodles |
|
| ¼ cup |
soy sauce |
|
| |
mint leaves |
|
| 2 tsp |
fresh ginger, grated |
|
| 2 packages |
extra firm tofu |
|
| 3 |
radishes very thinly sliced |
|
| 1 |
medium jícama (Mexican turnip), peeled and sliced thin |
|
| 1 cup |
germinated soy beans |
|
Peanut sauce:
| ¼ cup |
coconut milk |
|
| 3 tbsp |
peanut butter |
|
| 1 tbsp |
soy sauce |
|
| 1 tbsp |
mirin |
|
| 1 ½ cm |
piece of ginger, peeled and roughly chopped |
|
| 1 ½ tsp |
brown sugar |
|
Directions:
To make the sauce place all ingredients in blender and blend until completely mixed.
Cook rice noodles in enough boiling salted water until “al dente”, drain and rinse with cold water.
Cut the tofu into dice. Mix soy sauce with mirin and ginger in a bowl, stir well.
Place the radishes and turnip with germinated soy beans in a bowl. Pour in soy sauce and stir well.
Place tofu dice in individual dishes, arrange rice noodles on the side,
top with vegetables and peanut sauce. Garnish with mint leaves and serve
immediately.
To view a PDF version of this recipe, click
here.