Because I am perpetually broke but also overspending, I eat a lot of instant noodles. On this path I’ve discovered I prefer dry instant noodles over instant noodle soup, especially during summer.
So now… all of the instant noodles I have left in my cupboard are soup based. And I don’t want to buy more dry noodles because that seems wasteful.
I wanted to eat something quick and easy and cheap the other week when this dish hit me. The inspiration comes from both my tahini noodle bowl with harissa tofu puffs as well as a banging recipe for tempeh-brittle from Vanja van der Leeden’s upcoming Indorock, which I tested for her (unfortunately only available in Dutch and German).
Together their powers combined, with my hot-tingle mapo hot sauce, this is really something excellent and easy to make any day.
Variations on pb and hot sauce noodles with silken tofu
You can make this sauce with pretty much any hot sauce you like, though I’d stick to Asian variaties like srirachas and sambals.
If you’d prefer a firmer tofu with these noodles try my recipe for crispy oven-baked tofu puffs. Obviously you can also add more veg, some quickly wilted baby bok choy should do you nicely.
PB and hot sauce noodles with silken tofu
- Pot for cooking noodles
- Pot for poaching tofu
- 1 bundle noodles per person, I like udon but use whatever noodles you have
- 6 oz - 175 gr silken tofu about half a pack
- 2 T - 30 gr hot sauce of choice
- 1 T - 15 gr peanut butter whatever kind you have
- 1 t - 5 ml kecap manis sweet Indonesian soy sauce, Japanse or Chinese soy sauce will work in a pinch
- 1 t - 5 gr honey or palm sugar to make it vegan
- 2 spring onions finely chopped
- 1 T - 15 gr peanuts coarsely chopped
- 2 t - 10 gr crispy chili oil to finish, optional - I like Lao Gan Ma
- Cook the noodles per the packet instructions.
- Cut 6 oz - 175 gr of silken tofu into cubes and poach them for 3 minutes in boiling water. You can skip this step, but poaching firms the tofu up a bit and helps it retain its shape.
- Mix together 2 T - 30 gr of hot sauce, 1 T - 15 gr of peanut butter, 1 t - 5 ml of kecap manis, 1 t - 5 gr of honey and 1 finely chopped spring onion together in a bowl.
- Drain the noodles and place them in the bowl with the sauce, mixing them together until the noodles are evenly coated in the sauce.
- Top the noodle-sauce mixture with the poached silken tofu, another chopped spring onion, 1 t of coarsely chopped peanuts and a dash of crispy chili oil if you have it. You can either do this in the bowl you mixed the sauce in, to save on washing up, or get fancy and put it on a plate (or in a mason jar, but I will cut you).