Recipe of Japanese Mapo Tofu Sauce

Vegetarian Udon Noodles With Peanut Sauce

Let me share my japanese style mapo tofu recipe today!

Recipe Summary Vegetarian Udon Noodles With Peanut Sauce

A Thai peanut sauce tossed into a medley of vegetables, Japanese udon noodles, and tofu.

Ingredients | Japanese Mapo Tofu Sauce

8 ounces Japanese udon noodles

1 (16 ounce) package firm tofu, drained

1 ½ cups shredded cabbage, or more to taste

1 cup shredded carrot

1 small sweet red pepper, seeded and cut into thin strips

2 scallions, or more to taste, thinly sliced

½ cup vegetable broth

6 tablespoons natural peanut butter

2 tablespoons brown sugar

2 tablespoons soy sauce, or more to taste

1 tablespoon rice vinegar

4 cloves garlic, minced

1 (1 inch) piece fresh ginger, peeled and minced

¼ teaspoon cayenne pepper

Directions

Bring a large pot of lightly salted water to a boil. Cook udon in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, 10 to 12 minutes.

Meanwhile, pat tofu dry and cut into small cubes; set aside. Place cabbage, carrot, red pepper, and scallions in a large bowl.

Whisk together vegetable broth, peanut butter, brown sugar, soy sauce, rice vinegar, garlic, ginger, and cayenne pepper in a small saucepan over low heat. Bring mixture to a simmer and whisk constantly until thickened, about 1 minutes. Set peanut sauce aside to cool.

Drain noodles in a colander and rinse with cool water to refresh. Add noodles to the cabbage mixture. Add peanut sauce and tofu; toss gently to mix. Refrigerate until ready to serve.

Info | Japanese Mapo Tofu Sauce

prep: 20 mins cook: 15 mins total: 35 mins Servings: 4 Yield: 4 servings

TAG : Vegetarian Udon Noodles With Peanut Sauce

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