Cold Noodles with Tofu Cream and Peanut Butter

Ingredients

• 200 g silken tofu (or soft tofu)
• 2 tbsp peanut butter
• 3 tbsp soy sauce (for the sauce)
• 1 tbsp rice vinegar
• 0.5 lemon juice (juice of half a lemon)
• 10 g fresh ginger (a small piece)
• 2 tbsp cold water (2-4 tablespoons until a smooth cream is obtained)
• 200 g noodles
• 1 sausage (crumbled)
• 1 tbsp soy sauce (to deglaze the sausage)
• 1 soft boiled egg
• cucumber (julienned)
• chili crisp (for topping)
• sesame seeds (optional)
• chives (optional)

Steps

1. 1

   Cook the noodles according to the package instructions.

2. 2

   Drain the noodles and rinse them immediately under cold running water to stop the cooking.

3. 3

   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.

4. 4

   Blend while gradually adding cold water (2-4 tbsp) until a smooth and homogeneous cream is obtained.

5. 5

   Crumble the sausage and brown it in a very hot pan until golden.

6. 6

   Deglaze the sausage with a tablespoon of soy sauce and let it cook for a minute to absorb the flavor.

7. 7

   In a large bowl, toss the cold noodles with the prepared tofu cream.

8. 8

   Plate the noodles and complete with the browned sausage, julienned cucumber, the halved soft-boiled egg, and a generous dose of chili crisp.

9. 9

   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 per serving

• noodles
• cold noodles
• tofu
• peanut butter
• main course
• quick meal
• asian fusion