Cold Spicy Noodles with Silken Tofu Sauce
Cold Spicy Noodles with Silken Tofu Sauce
Ingredients
For the Silken Tofu Sauce
- 1 block silken tofu, (about 10 1/2 ounces)
- 3 garlic, cloves, minced
- 2 tablespoons gochujang
- 1 tablespoon maple syrup
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 pinch salt
For the Noodles and Garnish
- 2 servings noodles, your preferred type
- 1/4 cup spring onion, chopped, for garnish
- 1 tablespoon sesame seeds, for garnish
Instructions
- 1
In a large bowl, combine the entire block of silken tofu, 3 cloves of minced garlic, 2 tablespoons of gochujang, 1 tablespoon of maple syrup, 1 tablespoon of rice vinegar, 1 tablespoon of soy sauce, 1 teaspoon of sesame oil, and a pinch of salt.
⏱️ 2 min
- 2
Using an immersion blender, blend all the sauce ingredients directly in the bowl until the mixture is completely smooth and silky. Ensure there are no lumps of tofu remaining.
⏱️ 3 min
- 3
Bring a pot of water to a rolling boil. Add the noodles and cook according to the package directions until al dente. This typically takes 3-5 minutes depending on the noodle type.
⏱️ 5 min
- 4
Once cooked, immediately drain the noodles and rinse them thoroughly under cold running water. This stops the cooking process and cools them down, preventing them from sticking together.
⏱️ 2 min
- 5
Add the cooled noodles directly to the large bowl containing the silken tofu sauce.
⏱️ 1 min
- 6
Using tongs or chopsticks, toss the noodles with the sauce until they are fully and evenly coated. Make sure every strand is covered in the creamy sauce.
⏱️ 2 min
- 7
Divide the cold spicy noodles into serving bowls. Garnish generously with chopped spring onion and sesame seeds before serving.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Cold Spicy Noodles with Silken Tofu Sauce
For the Silken Tofu Sauce
- 1 block silken tofu, (about 10 1/2 ounces)
- 3 garlic, cloves, minced
- 2 tablespoons gochujang
- 1 tablespoon maple syrup
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 pinch salt
For the Noodles and Garnish
- 2 servings noodles, your preferred type
- 1/4 cup spring onion, chopped, for garnish
- 1 tablespoon sesame seeds, for garnish
Instructions
- 1
In a large bowl, combine the entire block of silken tofu, 3 cloves of minced garlic, 2 tablespoons of gochujang, 1 tablespoon of maple syrup, 1 tablespoon of rice vinegar, 1 tablespoon of soy sauce, 1 teaspoon of sesame oil, and a pinch of salt.
⏱️ 2 min - 2
Using an immersion blender, blend all the sauce ingredients directly in the bowl until the mixture is completely smooth and silky. Ensure there are no lumps of tofu remaining.
⏱️ 3 min - 3
Bring a pot of water to a rolling boil. Add the noodles and cook according to the package directions until al dente. This typically takes 3-5 minutes depending on the noodle type.
⏱️ 5 min - 4
Once cooked, immediately drain the noodles and rinse them thoroughly under cold running water. This stops the cooking process and cools them down, preventing them from sticking together.
⏱️ 2 min - 5
Add the cooled noodles directly to the large bowl containing the silken tofu sauce.
⏱️ 1 min - 6
Using tongs or chopsticks, toss the noodles with the sauce until they are fully and evenly coated. Make sure every strand is covered in the creamy sauce.
⏱️ 2 min - 7
Divide the cold spicy noodles into serving bowls. Garnish generously with chopped spring onion and sesame seeds before serving.
⏱️ 3 min