Creamy Vegan Tofu Noodles Recipe (2024)

We used silken tofu instead and it worked very well - didn’t need the extra water (think we even added less)

Love this recipe. Used silken tofu (all I had on hand) and mistakenly blended cilantro and sesame oil with the other ingredients in step 3. Super yummy. One question: step 2 mentions ginger. Don’t see ginger in the ingredient list.

I made this tonight, the flavor was good however the tofu sauce was too thick. Next time I will add more water as it was more of a cream cheese consistency!

I agree that the 6 tablespoons of water added to the tofu mixture leaves it still too thick. 12 is closer to the mark. A little more 5 spice was nice as well.Also doubled the amount of vinegar mixture because we ran out halfway around the tableFinally, minor detail, the ginger isn’t listed in the ingredients (unless I’m blind), but it does show up in the grocery list if you need the amount.

This is REALLY good! I made it as written and loved it. The second time I made it, I added a little more salt and several handfuls of spinach greens which turned it a lovely shade of green. This was good on the noodles, but it could also be used on baked potatoes or other vegetables, on rice, - thinned, maybe use it as a salad dressing. Although I haven't done this, I bet it would also be great in a grain bowl with vegetables.

This was decadent sans guilt, loved it. I used firm tofu as suggested (including all the water already in the packaging) and still had to add a lot of additional water. The suggestions for up to 12 tbsp seems right, I just did it by eye. We incorporated stir-fried napa cabbage, shiitake mushrooms, scallions, and carrots and finished everything together in the wok. Next time we will cook the garlic a bit before adding to the blender – raw was too intense.

I liked this recipe but I agree you need to add way more water to the tofu sauce to make it creamy. I also think it needs some sort of crunch, like maybe roasted peanuts, but overall a solid weeknight meal.

6 Tablespoons is definitely not enough; I added closer to 12 to achieve a smooth consistency (and that's using a vitamix). I also wasn't a huge fan of the raw garlic in the sauce. I'll probably sauté or roast it next time. Not a bad recipe overall!

I loved this recipe and the only adjustment I’ll make next time is to add the starchy water from cooking the pasta to create the tofu sauce rather than plain tap. It was fine as is but I imagine using this water will make the sauce even creamier and bind to the pasta even better. Food for thought!

This was a hit in my house with two teen boys! I was dubious while cooking but delightfully surprised. I didn't mix up the whole thing but served hot noodles with a dollop of the tofu sauce, a lot of the chili oil sauce (will need to make more for the left overs), lots more fresh scallions, and sesame oil roasted brussel spouts. I doubled the garlic out of habit and it was a little much. I didn't have 5 spice, so I toasted sichuan pepper and added cinnamon and clove (all I had).

Used chili crisp instead of chili oil - the added crunch is very welcome. I would recommend tripling or even quadrupling the vinegar mixture - it was delicious, not too spicy using chili crisp. Used a fresh block of firm tofu without squeezing much water out. Only added a tablespoon or two of additional water and the texture was great.I also found that you could increase the amount of noodles; one block of tofu makes a lot of sauce.

This was so delicious I am having trouble comprehending that others found it gross. A few suggestions for those who want to take another stab at it. Didn't like the tofu texture? Use silken tofu, 1/2 cup pasta water, and a Vitamix on high. So creamy. Chinese noodles fell apart in the sauce? Use spaghetti instead.Not enough flavor? I agree with those who doubled the five spice. Also increase the chile crisp. Hate anise flavor? Sorry, this recipe is probably not for you.

Good flavours. Definitely add more water to the tofu. Would love for NYTCooking to include weights in metric please too.

This honestly wasn’t bad...served initially. But it doesn’t save well. As leftovers the sauce loses its creaminess and takes on the look and texture of curdled milk. Not very enticing. I added all 12 tbs of water to the sauce. And fried the garlic and tofu before hand just to warm everything up. Worked well! Cut out the ginger on accident but there are still a lot of flavors. Would make again if I halved the recipe or were cooking it for a large enough group to finish it night one.

This was good - satisfied my picky family, thanks again, NYT! I was a bit confused about the two sauces (one listed as a "topping" - because it tastes best drizzled on right before serving?Also, living in Germany I have no access to these noodles and would like suggestions for substitutes (I used fettuccine, it was Ok but possibly a reason why these didn't store well?)I will be making these tonight to serve - warm - to our local Climate Camp activists who are occupying the town square.

My family really hated this. I didn’t, but didn’t love it either. The noodles were cold which was unappealing. The sauce congealed the noodles into a gooey clump and the sauce was pretty bland without the soy sauce mixture. The recipe does not make enough of the mixture to account for the blandness of the sauce. I would make double. Someone on here suggested adding peanuts which I did and that really helped.

Warning, these notes are not about this recipe because I made this recipe felt meh and then made something completely different the next time: used this recipe and David Tannis' cold kimchi noodles as inspiration for a creamy blended kimchi tofu sauce that I knocked my socks off

Amount of fresh ginger needed : 1 (½ inch) piece

I added diced cucumber to the toppings!!!

someone mentioned anise flavor. where does that come from?

Delicious! I made this with silken tofu, drained and no extra water required. Perfect sauce texture. I also realized I had no Chinese 5 spice so I just eyeballed an amount of related spices, and it ended up working out. Used a small amount of red onion instead of a shallot (again overestimated what I had stocked) and it was really interesting! I want to try it again with shallots and five spice to compare.

I added a little bit of miso paste to tofu sauce and it gave the depth to the sauce.

Gloppy

I substituted two ingredients, as I didn’t have 5 spice and I do not eat cilantro. I used an Indian spice blend (just 1/2 tsp) and fresh chopped parsley instead. Other than that, I followed the directions. I took one bite, and could barely swallow it, it was so bad. First time this has happened to me with a NYT recipe!

This was wonderful. Used good quality semolina spaghetti, silken tofu, roasted broccoli. Followed the notes that suggested doubling the vinegar topping — made our own chili crisp — and using some of the pasta water. Thank you for this delicious addition to reinventing how we cook and eat.

Man, this is not good. Makes you feel sorry for vegans all over again.

Oh yum. I love this recipe. I do love reading the comments as well to prepare myself so I sauteed the garlic knowing I'm a bit of a wimp and doubled the topping because I love all those flavors. I just cooked one serving of noodles and saved the sauce and all moving parts so I can have it fresh this week for lunch. Thanks for sharing this!

This dish is good but very rich so plenty of the Chile sauce was needed to cut through the creaminess. I used extra firm tofu and used 3/4th cup of water. Definitely recommend serving immediately after combining the noodles and the sauce because it clumped up very quickly. This was also more than 4 servings in our house because we served it with a few dumplings and greens on the side.

Nice flavours but what’s a “Chinese wheat noodle”? I used Japanese soba noodles… I like those noodles but am not sure they worked here. The sauce ended up like paste. Live and learn. May try again… maybe not.

Any ideas for a substitute gluten free noodle?