Quick creamy tofu noodles

Step 1/6

• 200 g noodles

• pot

Add pasta to salted boiling water, and cook for approx. 2 min. shorter than package instructions.

Step 2/6

• 3 tbsp black rice vinegar
• 2 tbsp soy sauce
• 1 tbsp chili oil
• 1 tsp ginger (grated)
• 1 pinch salt

• bowl (small)

Meanwhile, mix vinegar, soy sauce, chili oil, and finely grated ginger, season with salt, and set aside.

Step 3/6

• 1 scallion

Diagonally slice the green part of the scallion into fine rings, place it in cold water, set aside.

Step 4/6

• 200 g tofu
• 1 clove garlic
• ½ tsp Chinese five-spice powder
• ¼ tsp cane sugar

• food processor

With the help of a food processor or immersion blender, purée the white part of the scallion, tofu, garlic, five spice, cane sugar, and 100 ml of hot water. Add more water by the tablespoon if needed.

Step 5/6

Drain the noodles, reserving about 100 ml of the cooking water. Return the noodles to the hot pot and mix with the tofu sauce, adding the noodle water little by little as needed. The sauce should be creamy but not too runny.

Step 6/6

• 1 tbsp sesame seed (toasted)

Divide among plates and top with the vinegar sauce, well-drained spring onion greens, and toasted sesame seeds.

Enjoy your meal!