Creamy Tofu Noodles

Adapted from Hetty Lui McKinnon at the New York Times Cooking site.

Ingredients:

For the noodles:

• 12 ounces Asian wheat noodles (like udon, somen, or yang chun) or other egg-free noodles

For the sauce:

• 1 (14-ounce) package firm tofu, regular or silken

• 2 garlic cloves, sliced

• 1/2 teaspoon granulated sugar

• 1/2 teaspoon five-spice powder

• 1/2 cup finely chopped cilantro leaves and tender stems, plus a few sprigs for serving

• 1 1/2 tbsp soy sauce or liquid aminos

• 1 1/2 tbsp rice vinegar

• Dash umeboshi vinegar (if you have it)

• 2 teaspoons sesame oil

Topping:

• 1 scallion, finely chopped

• Toasted sesame seeds

Instructions:

Blend the sauce ingredients in a food processor. Cook the noodles al dente according to package directions. Toss with the sauce and add garnishes or offer them at the table.

Editor’s Note: I left out some ingredients that are hard to find (black vinegar) or not to my taste (chili oil—I don’t like heat), plus I simplified the technique a bit. The recipe calls for two sauces, the creamy sauce, then a thinner sauce with vinegar and heat that is added on top; I blended everything into one sauce, minus the ingredients I didn’t use. I added umeboshi vinegar, which I have always been told “takes out the tofu taste.”

The success of this dish comes from the five-spice powder. Amazing that 1/2 tsp of anything can flavor a whole dish!

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I adapted this recipe from the New York Times Cooking site—you can find the original recipe there, by Hetty Lui McKinnon. It’s called “Creamy Vegan Tofu Noodles” so you know I didn’t have to adapt it to be plant-based! I just simplified the technique somewhat (combined 2 sauces, one drizzled over the other, into one), left out some ingredients (chili oil), and substituted for another (black vinegar).

What makes this dish special is the five-spice powder. Amazing that 1/2 tsp of anything can flavor a whole dish! Here’s what I found on Wikipedial about five-spice: it is "a spice mixture of five or more spices—commonly star anise, cloves, Chinese cinnamon, Sichuan pepper, and fennel seeds—used predominantly in almost all branches of Chinese cuisine. The five flavors of the spices (sweet, bitter, sour, salty, and savory) refers to the five traditional Chinese elements.” Another source says: “ Based on the idea of the five elements, it's said that the mix was developed to help balance the body and keep those who ate it well-balanced.” spicewallabrand.com

Like all herbs and spices, five-spice powder is nutrient-rich and full of antioxidants.

Enjoy this dish!