Creamy Vegan Tofu Noodles
Hetty Lui McKinnon published this recipe on cooking.nytimes.com. SeeMeCook added ingredient weights and nutrition.
Read the original recipeImported by e p on SeeMeCook
A crowd-pleasing noodle dish where firm tofu is blended with garlic and five-spice powder to create a creamy, weightless sauce. It is finished with a spicy, punchy black vinegar topping for a perfect flavor balance.
- Time
- 20 minutes
- Equipment
- Stovetop and blender
- Good for
- Lunch or dinner
- Cuisine
- East Asian
- Contains
- Gluten, sesame, and soy
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
For the Noodles
- 4 g
- 6 g
- 2 g
- 1 g
- 8 g
- 9 g
- 5 g
For the Topping
- 30 g
- 16 g
- 15 g
- 12 g
- 4 g
Weights are estimates. Together, the ingredients weigh about 845 g before cooking, which is about 210 g per serving.
Steps
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 the noodles, rinse with cold water, and drain well again.
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.
Place the tofu, garlic, sugar, five-spice and ¾ teaspoon salt into a blender or food processor.
Blend the tofu mixture, adding about 6 tablespoons of water, 1 tablespoon at a time, until the sauce is completely smooth and creamy. Depending on the moisture content of your tofu, you may need up to 12 tablespoons of water.
Place the cooked noodles in a large bowl and pour the tofu sauce on top.
Add the chopped cilantro and sesame oil, and toss until the noodles are thoroughly coated.
To serve, divide the noodles among bowls. Top with the spicy soy-vinegar sauce, sesame seeds and cilantro sprigs.
Notes
Be sure to use firm tofu for this recipe as it provides the necessary body for a hearty sauce. For a variation, silken tofu can be used (you will likely need less or no water during blending). Some cooks prefer using starchy noodle cooking water instead of plain water to blend the sauce for better adhesion.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 449
- Protein
- 19 g
- Carbs
- 66 g
- Fat
- 12 g
- Fiber
- 4 g
Where the calories come from
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