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Ingredients

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

Nutrition Info

451.4 calories carbohydrate: 54.8 g cholesterol: : - fat: 18.4 g fiber: 4.4 g protein: 20.6 g saturatedFat: 2.5 g servingSize: - sodium: 944.8 mg sugar: 12.8 g transFat: : - unsaturatedFat: : -

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.

4 servings

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