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Japanese mirin rice vinegar soy sauce Silken mein noodles bean sprouts cilantro natural peanut butter chili-garlic sauce salt peanuts
Viewed: 23 - Published at: 3 years agoIngredients
- 3 tablespoons Japanese mirin
- 3 tablespoons rice vinegar
- 3 tablespoons low-sodium soy sauce
- 1/2 pound sliced (1/2 inch) silken tofu
- 3/4 pound lo mein noodles
- 3/4 pound mung bean sprouts
- 1 large bunch cilantro, leaves only
- 3/4 cup natural peanut butter
- Chili-garlic sauce
- Salt
- Lime wedges and chopped peanuts, for serving
Method
- Preheat the oven to 350.
- In a baking dish, mix the mirin, vinegar and soy sauce.
- Add the tofu; let stand for 15 minutes, turning halfway through.
- Pour the marinade into a bowl.
- Bake the tofu for 10 minutes.
- Cut into 1/2-inch pieces.
- Meanwhile, bring a large pot of salted water to a boil and fill a large bowl with ice water.
- Add the noodles to the pot and cook until al dente, 6 minutes.
- Drain the noodles, reserving 1/3 cup of cooking water.
- Immediately plunge the noodles into the ice water to cool; drain well.
- Transfer the noodles to a large bowl and add the bean sprouts and cilantro.
- In a food processor, combine the peanut butter with 1 teaspoon of chili-garlic sauce.
- With the machine on, slowly add the 1/3 cup of reserved noodle cooking water.
- Pour in the reserved marinade, season with salt and process until combined.
- Pour the peanut sauce over the noodles and toss well.
- Transfer the noodles to bowls, top with the tofu and serve with lime wedges, peanuts and chili-garlic sauce.
