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creamy vegan tofu noodles

4.0

(263)

cooking.nytimes.com
Your Recipes

Total: 20 minutes

Servings: 4

Cost: $6.70 /serving

Ingredients

Remove All · Remove Spices · Remove Staples

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Instructions

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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.

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