Rice Noodles With Creamy Tofu Sauce

Description

Source: COOK COLOR - MARIA ZIZKA

Pure white soft silken tofu, blended into a creamy sauce, is tinted ever so slightly and nudged in the direction of yellow by miso paste and toasted sesame oil.

Ingredients

• 7 ounces (200 g) soft silken tofu
• 2 tablespoons rice vinegar
• 2 teaspoons toasted sesame oil, plus more for tossing
• 1 tablespoon white miso paste
• 2 garlic cloves, peeled
• ½ teaspoon fine sea salt
• 14 ounces (400 g) fresh thin rice noodles (vermicelli) or 7 ounces (200 g) dried
• 1 bunch scallions, white parts only, very thinly sliced on a diagonal
• 3 tablespoons white sesame seeds
• ½ cup (75 g) cashews, toasted and chopped

Directions

1. Place the tofu, vinegar, sesame oil, miso, garlic, and salt in a blender and blend until smooth and creamy.
2. Bring a large pot of water to a boil.
3. Add the rice noodles to the water, use tongs to make sure they’re all submerged, and then immediately turn off the heat under the pot.
4. Stir the noodles occasionally until they are tender but still a little chewy in a pleasant way, 5 to 10 minutes.
5. Drain and rinse under cold water.
6. Transfer the noodles to a large bowl. (If you’re not saucing them right away, toss them with a little sesame oil to prevent them from sticking to each other.)
7. Pour the tofu sauce over the noodles and mix well.
8. Scatter the scallions, sesame seeds, and cashews over the top and serve.

Yield: Serves 4