PB and hot sauce noodles with silken tofu
This vegan tangy spicy noodle bowl is delicious, filling and an easy treat for any weekday lunch or dinner.
Equipment
- Pot for cooking noodles
- Pot for poaching tofu
- Bowl
Ingredients
- 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
- juice of 1 lime
- 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
Instructions
- 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, the juice of 1 lime 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).