Vegetarian Udon Noodles with Peanut Sauce

Ingredients

Noodles

• 8 ounces Japanese udon noodles
• 1 (16 ounce) package firm tofu, drained
• 1 1/2 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

Peanut Sauce

• 1/2 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
• 1/4 teaspoon cayenne pepper

Directions

1. 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.
2. Meanwhile, pat tofu dry and cut into small cubes; set aside. Place cabbage, carrot, red pepper, and scallions in a large bowl.
3. 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.
4. 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.