This mouth-watering marinated tofu will satisfy any vegetarian, and their taste bus too!
1 pack of rice noodles
¼ cup (60 mL) soy sauce
2 tsp (10 mL) fresh ginger, grated
2 packs of extra-firm tofu
3 radishes, thinly sliced
1 medium jicama (Mexican turnip), peeled and sliced
1 cup (250 mL) germinated soy beans
¼ cup (60 mL) coconut milk
3 tbsp (45 mL) peanut butter
1 tbsp (15 mL) soy sauce
1 tbsp (15 mL) mirin
4 skinless, boneless chicken breasts, halved
1½ cm piece of ginger, peeled and roughly chopped
1½ tsp (7 mL) brown sugar
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.
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