Creamy Vegan Tofu Noodles

Name: Creamy Vegan Tofu Noodles
Total time: 20 min
Ingredients: 3/4 teaspoon kosher salt, plus more as needed; 12 ounces thick Chinese wheat noodles; 1 (14-ounce) package firm tofu, broken into pieces; 2 garlic cloves, sliced; 1/2 teaspoon granulated sugar; 1/2 teaspoon five-spice powder; 1/2 cup finely chopped cilantro leaves and tender stems, plus a few sprigs for serving; 2 teaspoons sesame oil; Toasted white sesame seeds, for garnish; 2 tablespoons Chinkiang vinegar (black vinegar), or a combination of 4 teaspoons rice wine vinegar plus 2 teaspoons soy sauce; 1 tablespoon soy sauce; 1 tablespoon chile oil or chile crisp, such as Chiu Chow chile oil; 1 scallion, finely chopped; 1 (1/2-inch) piece fresh ginger, peeled and finely chopped

4.0

(263)

cooking.nytimes.com

Your recipes

Total: 20 minutes

Servings: 4

Cost: $9.07 /serving

Author : Hetty McKinnon

cilantro ginger sesame oil

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

Prepare the noodles: Bring a large pot of salted water to a boil. Add the noodles and cook according to package instructions until the noodles are just tender, about 6 minutes. Drain, rinse with cold water and drain well again.

Step 2

As noodles cook, prepare the topping: Add vinegar, soy sauce, chile oil, scallion, ginger and 1 tablespoon water to a small bowl and stir to combine.

Step 3

Place the tofu, garlic, sugar, five-spice and 3/4 teaspoon salt into a blender or food processor and blend, adding about 6 tablespoons of water, 1 tablespoon at a time, until the sauce is completely smooth and creamy. (You may need up to 12 tablespoons of water, depending on your tofu.)

Step 4

Place the noodles in a large bowl and pour the tofu sauce on top. Add the cilantro and sesame oil, and toss until coated.

Step 5

To serve, divide the noodles among bowls. Top with the spicy soy-vinegar sauce, sesame seeds and cilantro sprigs.

Top similar recipes

Curated for you