Cold Udon Noodles with Peanut Sauce and Tofu

I made this dish from Vegan with a Vengeance for dinner last night, but I replaced the seitan with marinated tofu (also from Vengeance), which means I can cross two recipes off of the list I made yesterday. As promised, I am going to rank the recipes in terms of time and difficulty.

Cold Udon Noodles with Peanut Sauce and Marinated Tofu

Cold Udon Noodles with Peanut Sauce

  • time: < 30 minutes (10 minutes for the sauce, 10 minutes for the noodles, 5 minutes or so to chop veggies — as you can see in the photo, I used a red bell pepper and shoots)
  • difficulty: easy! As easy as making a simple sauce on the stove and cooking noodles.

Marinated Tofu

  • time: 2 1/2 hours, mostly unattended (1 hour to press the tofu, 1 hour to marinate, and 30 minutes to bake)
  • difficulty: easy! The majority of the preparation time is inactive.

Last thoughts: just get the tofu pressed and start the marinating, then prepare the sauce and the noodles, then bake the tofu, and everything should be ready at the same time! This is especially good as cold leftovers for lunch the next day.

Do I recommend: yes!


3 responses to “Cold Udon Noodles with Peanut Sauce and Tofu

  1. I really need to try those peanut noodles. All of your posts are gonna make me have to crack open the cookbooks whether I like it or not.


  2. I’ve made so many versions of this noodle/peanut/protein bowl! I love it! Actually lots of the recipes in VwaV continue to inspire me… especially the bbq pomegranate tofu! One of my favorites 🙂

  3. I love how versatile peanut sauces can be — I’ve replaced half of the peanut butter with tahini or replaced all of it with almond butter. Yum…

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