Creamy tofu noodles

 

Insanely perfect.  Only thing I did was add miso to the tofu sauce instead of salt.  Creamy and utterly delicious. Hope you're well, I am thriving.

via https://cooking.nytimes.com/recipes/1021508-creamy-vegan-tofu-noodles

INGREDIENTS

Yield: 4 servings

For the Noodles

• ¾teaspoon kosher salt, plus more as needed
• 12ounces thick Chinese wheat noodles
• 1(14-ounce) package firm tofu, broken into pieces
• 2garlic cloves, sliced
• ½teaspoon granulated sugar
• ½teaspoon five-spice powder
• ½cup finely chopped cilantro leaves and tender stems, plus a few sprigs for serving
• 2teaspoons sesame oil
• Toasted white sesame seeds, for garnish

For the Topping

• 2tablespoons Chinkiang vinegar (black vinegar), or a combination of 4 teaspoons rice wine vinegar plus 2 teaspoons soy sauce
• 1tablespoon soy sauce
• 1tablespoon chile oil or chile crisp, such as Chiu Chow chile oil
• 1scallion, finely chopped
• 1(½-inch) piece fresh ginger, peeled and finely chopped

Ingredient Substitution Guide

PREPARATION

1. Step 1

   Prepare the noodles: 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, rinse with cold water and drain well again.

2. Step 2

   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.

3. Step 3

   Place the tofu, garlic, sugar, five-spice and ¾ teaspoon salt into a blender or food processor and blend, adding about 6 tablespoons of water, 1 tablespoon at a time, until the sauce is completely smooth and creamy. (You may need up to 12 tablespoons of water, depending on your tofu.)

4. Step 4

   Place the noodles in a large bowl and pour the tofu sauce on top. Add the cilantro and sesame oil, and toss until coated.

5. Step 5

   To serve, divide the noodles among bowls. Top with the spicy soy-vinegar sauce, sesame seeds and cilantro sprigs.