Cold Noodles with Tofu Cream and Peanut Butter
Translated from Italian, the language of the reel.
Casaburi cooked this in an Instagram reel, in Italian. SeeMeCook wrote it up from the reel as a full recipe, translated it into English, and added nutrition.
Watch the original reelImported by Anonymous on SeeMeCook
A quick and creamy cold noodle dish featuring a silky silken tofu and peanut butter sauce, topped with savory crumbled sausage and fresh cucumber.
- Time
- 25 minutes
- Equipment
- Stovetop and blender
- Good for
- Lunch or dinner
- Cuisine
- East Asian
- Contains
- Gluten, peanuts, sesame, eggs, and soy
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Per la salsa
Per completare
Steps
Cook the noodles according to the package instructions.
Drain the noodles and rinse them immediately under cold running water to stop the cooking.
In a blender or with an immersion blender, combine the silken tofu, peanut butter, 3 tablespoons of soy sauce, rice vinegar, lemon juice, and fresh ginger.
Blend while gradually adding cold water (2-4 tbsp) until a smooth and homogeneous cream is obtained.
Crumble the sausage and brown it in a very hot pan until golden.
Deglaze the sausage with a tablespoon of soy sauce and let it cook for a minute to absorb the flavor.
In a large bowl, toss the cold noodles with the prepared tofu cream.
Plate the noodles and complete with the browned sausage, julienned cucumber, the halved soft-boiled egg, and a generous dose of chili crisp.
Garnish as desired with sesame seeds and fresh chives.
Notes
Zero effort. Lots of taste. The tofu provides a creamy base without heavy dairy.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 745
- Protein
- 31 g
- Carbs
- 81 g
- Fat
- 32 g
- Fiber
- 4 g
Where the calories come from
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